Bean and Cheese Burritos - Lunch Version
These simple Bean and Cheese Burritos are a quick an easy meal that is both low in fat and overall calories. With additions of a little onion, chili powder, and liquid smoke though this dish is on the lighter side it doesn't lack flavor.
Ingredients
- 2 ½ cups dice Onion
- 10 cups Pinto Beans, Canned
- 2 teaspoons Chili Powder
- 2 teaspoons Salt
- ½ teaspoons Liquid Smoke
- 24 individual Flour Tortillas (8-inch/Med), Low Carb
- 8 ounces Cheddar Cheese, Sharp, 2%, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat onions over medium heat until they begin to turn translucent.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat onions over medium heat until they begin to turn translucent.
- Drain the beans, but keep the liquid.
- Add beans, chili powder, salt, and liquid smoke to onions. Cook for 5 minutes.
- Remove from heat and allow beans to slightly cool.
- Puree or mash bean mixture using potato masher, blender or mixer. If beans are too thick, add some of the reserved liquid.
- Place around 1/3 cup bean mixture into each tortilla.
- Top bean mixture with 2 Tablespoons cheese. Roll.
Nutrition Facts
- Servings Per Recipe
- 24 Servings
- Serving Size
- 1 burrito Amount Per Serving
- Calories
- 255
- Total Fat
- 6g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 7mg
- Sodium
- 886mg
- Total Carbohydrates
- 39g
- Fiber
- 5g
- Sugar
- 3g
- Protein
- 13g
- WW Freestyle
- 5
19 Comments
Join the discussionAny recommendations for a substitute for the coconut oil?
Leah, I think any little bit of oil would work, or actually, you could probably just do without.
Any “whole food” substitute suggestions for liquid smoke? Great, simple recipe.
Liquid smoke is relatively “real” and harmless. Although you could swap with some smoked paprika, that’s what I typically do to get that smokiness.
Hi Jamie, here in Belgium I have to import liquid smoke from trips stateside. In a pinch similar to what Kelly suggested I’d try roasted red pepper (take off the skin) which will taste divine although different from liquid smoke. (Can’t find smoked paprika here either!)So Kelly, the burritos don’t dry out in a gallon freezer bag? I was expecting each to be individually wrapped or two in a sandwich bag. It would be so nice to chuck them all in one bag. BTW I am not a fussy eater, but have a DH who is so any dried out burritos could still be good for me.
My burritos don’t dry out when I throw them in a gallon bag instead of their own separate bags. Thanks for the help on liquid smoke. 🙂
Hi, I’m now stocking up on these for my newborn freezer stash for next month! My brother brought tons of liquid smoke on a recent visit so we are set. Love this simple recipe 🙂 Could only find huge 11″ tortillas on the big shopping trip so will add some minced veggies to balance out the calories. Thanks!
Katie, ah, that’s good to know! Really try to avoid using too much packaging 🙂 I’m picking up dried pinto beans pretty soon, they’re sold only in a handful of stores here, and as soon as I do I will be making this real OAMM style with the beans in the slow cooker 🙂 Thanks a million Katie, this is really going to save us lots of $$$–I’ve just finished eating a veg frozen burrito for lunch that was about $3.
This looks great!! I am going to add a chopped sweet potato and some kale (because I just can’t help myself…). I’ll update to tell you how it tastes!
Mmmmm. That does sound good. 🙂
I ended up adding one big sweet potato and two carrots, chopped, to the beans. They blended right in, and added a nice hit of sweetness. We froze the burritos, and had the leftover beans for dinner — I had collard greens in the fridge, so I left the leaves whole, rinsed them and microwaved for 10 seconds to blanch. Then I used the leaves instead of a tortilla to roll the burrito. It was surprisingly really delicious! And a great way to get your greens in!!!
Yum!!!
To those that used the crock pot to cook the beans how long did it take? Could I set it to cook over night the night before?
Yes I’d have it cook the night before. Similar to this post http://onceamonthmeals.com/slo…
No soaking the beans?
No – you aren’t soaking them in the traditional method, but instead simmer on the stovetop for 4 hours.
Thanks a lot for this recipe, an even simpler bean and cheese burrito than the 2012 one. ‘Cos with two preschoolers & a FT shift job I need simple! Mickie has a neat idea on rolling the burritos in greens, cool 🙂 We could do that with Chinese cabbage that is available here, collard greens aren’t. I decided to soak the beans for two hours to reduce their wind factor, esp since I’m pg and my digestion needs all the help it can get. It’s too early to stock my freezer for newborn days, but my next batch will dedicated to making life easier when baby comes along. I plan on making that giant batch 1/2 with pintos and 1/2 with black beans just for variety. Cheers!
How long is it good for in the freezer?
Here’s a post regarding how long freezer meals last to help you! https://onceamonthmeals.com/blog/series/get-started/how-long-do-freezer-meals-last/