Thursday, February 12

Black Bean & Sharp Cheddar Burritos

If you like bean burritos like the kind from the store that you throw from the freezer into the microwave or the oven, or like taco bell's bean burritos - you will love these black bean and sharp cheddar burritos. They are quick, easy, super healthy (no preservatives or things you can't pronounce), and still is freezer friendly. So you can make a ton of them, and throw them in the freezer for when you get a craving, need a snack with some staying power (black beans = protein & fiber) or need a quick dinner because an adorable little 4 month old won't stop crying to cook anything else. Happens. 

I love sharp cheddar cheese - okay I admit I love most cheeses. But if you don't, grab another kind - any quick melting cheese will work here such as: mozzarella, Colby jack, Monterrey jack, pepper jack, medium cheddar, or mild cheddar. 

I made two batches one with white flour tortillas and one with whole wheat tortillas. I am trying to ease my family into eating all whole wheat, minimally processed foods - its a process. But use whatever you have or want to use. This recipe makes approx 10 burritos. 

1 batch of homemade refried beans (click here)
6-8 oz sharp cheddar cheese shredded (1 1/2 cups+)
10-12 soft taco sized tortillas whole wheat or white
*quart or gallon sized freezer bags if you want to freeze extras

1. Make the refried beans - takes only a few minutes
2. Put slightly less than 1/4 cup of beans in the center of each tortilla
3. Put a small handful of shredded cheese on top of each pile of beans
4. Fold up the tortillas
5. If freezing them put them on a cookie sheet for an hr or two to flash freeze them and then transfer them to freezer bags. If eating them right away, microwave them for a minute or heat them on the stove until the cheese is melted on the inside - only takes a few minutes. 

Serve with sour cream, guacamole, tortilla chips, or spanish style rice. Enjoy! 
From my kitchen to yours

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