Freezer Bean & Cheese Burritos

Freezer Bean & Cheese Burritos

4 Reviews
From: EatingWell.com, July 2017

This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups chopped grape tomatoes
  • 4 scallions, chopped
  • ¼ cup chopped pickled jalapeño peppers
  • 2 tablespoons chopped fresh cilantro
  • 2 (15 ounce) cans low-sodium pinto beans, rinsed
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded sharp Cheddar cheese
  • 8 8-inch whole-wheat tortillas, at room temperature

Preparation

  • Prep

  • Ready In

  1. Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.
  2. Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about ½ cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.
  3. To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1½ to 2½ minutes.
  4. To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.
  • To make ahead: Freeze for up to 3 months; defrost for up to 1 day in a refrigerator or cold cooler.

Nutrition information

  • Serving size: 1 burrito
  • Per serving: 336 calories; 12 g fat(6 g sat); 7 g fiber; 41 g carbohydrates; 15 g protein; 65 mcg folate; 28 mg cholesterol; 4 g sugars; 0 g added sugars; 1,084 IU vitamin A; 6 mg vitamin C; 349 mg calcium; 3 mg iron; 750 mg sodium; 332 mg potassium
  • Nutrition Bonus: Calcium (35% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1 high-fat protein, ½ lean protein, ½ vegetable

Reviews 4

November 21, 2017
profile image
By: Andrew
Great recipe! Made a few changes based purely on what I had on hand, but next time plan to make it as written (except I prefer traditional white flour tortillas, and I like salt so use regular strength refried beans). My substitutions for this round: a well-drained can of Hatch chopped tomatoes with green chiles instead of fresh tomatoes, red onions instead of green, and half a fresh jalapeno instead of canned. Using an immersion blender, I made a semi-smooth salsa with those and the cilantro and the cumin and chile powder (I used Ancho) and mixed that into a can of refried beans, then added the cheese and spooned it into warmed tortillas to make them easier to fold. I found a half recipe was enough to make eight burritos the size of the 50 cent frozen ones from the store (which I won't need to buy ever again, now!). VERY good. Thank you.
October 30, 2017
profile image
By: Charlotte Bennett Tressler
Love these burritos! I used Arizona Dreaming seasoning blend from Penzey's Spices in place of the chili powder. It gave them a mild, well-rounded flavor, perfect for kids and adults.
August 05, 2017
profile image
By: Anna
What a great make ahead dish. The taste was the big surprise, they are so good and depending on the chili powder you use (or don't use) you can make it as spicy or mild as you want. I made 8, put them in the freezer for lunches during the week but my family has discovered them and everyone loves them! Perfect size and portion.
July 07, 2017
profile image
By: Lisa Valente
I love these burritos! They're delicious out of the freezer cheaper (and healthier) than frozen burritos I've bought before. I need to make another batch to stock our freezer.
More Reviews