Freeze-and-Pack Bean Burritos
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 630 |
| protein | 28 g |
| fat | 25 g |
| carbohydrate | 77 g |
| very high source fibre | - |
| calcium | excellent source |
| excellent source iron. | - |
-
2 tsp (10 mL) vegetable oil
2 cloves garlic, minced
1 onion, chopped
Half sweet red pepper, chopped
1-1/2 tsp (7 mL) each chili powder and dried oregano
1 tsp (5 mL) dried coriander
Pinch each salt and pepper
2 tbsp (25 mL) cream cheese, softened
1 can (19 oz/540 mL) black beans, drained and rinsed
1-1/2 cups (375 mL) shredded old cheddar cheese
Eight 8-inch (20 cm) 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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »