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. Cook over medium-low heat for about 30 minutes, stirring occasionally, until very thick and all liquid has reduced.
3Mash the beans directly in the pot until thick and cohesive.
4Add the cottage cheese, mozzarella, and Monterey Jack. Stir until fully melted and combined.
5Transfer the filling to a bowl and let cool for 15-20 minutes.
6Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito), then roll tightly.
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
360 g cottage cheese
300 g fat free mozzarella
226 g Monterey Jack
15 low carb burrito-size tortillas
Equipment
large potbowlpanmicrowaveair fryer
Tips
Let the filling cool and thicken for 15-20 minutes before rolling to make the burritos easier to roll.
Optionally toast the burritos in a pan until lightly golden for improved flavor, or pan fry when reheating.
To reheat from frozen: Microwave for 2 minutes, then air fry at 350°F for 6-7 minutes.