Freeze-and-Pack Bean Burritos

Author: Canadian Living

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.

  • Portion size 4 servings


  • 2 teaspoons vegetable oil
  • 2 garlic cloves minced
  • 1 onion chopped
  • 1/2 sweet red pepper chopped
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon dried coriander
  • 1 salt
  • 1 pepper
  • 2 tablespoons cream cheese softened
  • 1 can black bean drained and rinsed
  • 1 1/2 cup shredded old Cheddar cheese
  • 8 8-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.

Nutritional facts <b>Per serving:</b> about

  • Protein 28 g
  • Calories 630.0
  • Total fat 25 g
  • Total carbohydrate 77 g
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Freeze-and-Pack Bean Burritos