Freeze-and-Pack Bean Burritos
This recipe makes 4 servings
|Per serving: about||-|
|total fat||25 g|
- Portion size: 4
These make terrific tote-alongs. Let them thaw in a cooler pack while hiking or canoeing. If you have room, bring some salsa to serve alongside.
- 2 tsp 2tspvegetable oil
- 2 2garlic clovegarlic cloves, minced
- 1 1oniononions, chopped
- 1/2 1/2sweet red peppersweet red peppers, chopped
- 1-1/2 tsp 1-1/2tspchili powder
- 1-1/2 tsp 1-1/2tspdried oregano
- 1 tsp 1tspdried coriander
- 1 1pinch salt
- 1 1pinch pepper
- 2 tbsp 2tbspcream cheese, softened
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)black beanblack beans, drained and rinsed
- 1-1/2 cups 1-1/2cupsshredded old Cheddar cheese
- 8 88-inch flour tortilla8-inch flour tortillas
In nonstick skillet, heat oil over medium heat; cook garlic, onion, sweet red pepper, chili powder, oregano, coriander, salt and pepper, stirring, for about 3 minutes or until red pepper is tender-crisp; let cool.
Meanwhile, in food processor, purée cream cheese with half of the beans until smooth. Add remaining beans and onion mixture; pulse just until combined yet still coarse.
Sprinkle Cheddar over tortillas. Spoon 1/4 cup (50 mL) of the bean mixture along lower third of each tortilla. Fold bottom over filling. Fold 1 inch (2.5 cm) of each side over filling; roll up from bottom. Wrap separately in foil, sealing edges well. (Wrapped burritos can be stored in freezer bag and frozen for up to 2 weeks.)
To reheat, place thawed foil packages on grill over medium heat; cook, turning once, for about 8 minutes or until heated through.