Serves 15
Directions
- 1Heat a large pot over medium heat. Add butter and garlic and cook for 1 minute until fragrant.
- 2Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt.
- 3Cook over medium-low heat for about 30 mins, stirring occasionally, until very thick and all liquid has reduced.
- 4Mash the beans directly in the pot until thick and cohesive.
- 5Add the cottage cheese, mozzarella, and Monterey Jack.
- 6Stir until fully melted and combined.
- 7Transfer the filling to a bowl and let cool for 15-20 mins.
- 8Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito).
- 9Roll tortillas tightly.
- 10(Optional) Toast in a pan until lightly golden.
- 11REHEAT INSTRUCTIONS (from frozen): Microwave for 2 mins.
- 12Air fry at 350°F for 6–7 minutes until the tortilla is crispy and the interior is warmed all the way through.
Ingredients
- 30 g butter
- 10 cloves garlic, minced or grated
- 2250 g pinto beans, drained
- 800 g green enchilada sauce
- 113 g green chiles
- 1 Tbsp nutritional yeast
- 1 Tbsp onion powder
- 1 Tbsp salt (adjust to taste)
- 360 g cottage cheese
- 300 g fat free mozzarella
- 226 g Monterey Jack
- 15 low carb burrito-size tortillas
Equipment
large potbowlpanmicrowaveair fryer
Tips
- The longer you let the filling cool/thicken, the easier the burritos will be to roll.
- Optionally, toast in a pan until lightly golden to improve flavor.
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