Freeze-and-Pack Bean Burritos
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 630 |
| pro | 28 g |
| total fat | 25 g |
| carb | 77 g |
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.
Ingredients
- 2 tsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1/2 sweet red pepper, chopped
- 1-1/2 tsp chili powder
- 1-1/2 tsp dried oregano
- 1 tsp dried coriander
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp cream cheese, softened
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1-1/2 cups shredded old cheddar cheese
- 8 8-inch flour tortillas
Preparation
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.
- Keywords : Lunch; Mexican; Make-Ahead; Beans; Cheddar cheese; Cream cheese;
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