Frozen Bean & Cheese Burritos

Name: Frozen Bean & Cheese Burritos
Yield: 15 servings
Cuisine: Italian
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

Serves 15

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Frozen Bean & Cheese Burritos

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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.

Frozen Bean & Cheese Burritos

Serves 15

facebook.com

Frozen Bean & Cheese Burritos

facebook.com

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.