Serves 15
Directions
- 1Heat a large pot over medium heat.
- 2Add butter and garlic and cook for 1 minute until fragrant.
- 3Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt.
- 4Cook over medium-low heat for about 30 minutes, stirring occasionally, until very thick and all liquid has reduced.
- 5Mash the beans directly in the pot until thick and cohesive.
- 6Add the cottage cheese, mozzarella, and Monterey Jack.
- 7Stir until fully melted and combined.
- 8Transfer the filling to a bowl and let cool for 15-20 minutes.
- 9Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito).
- 10Roll tortillas 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
- The longer you let the filling cool/thicken, the easier the burritos will be to roll.
- Optionally, toast burritos in a pan until lightly golden to improve flavor.
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