Frozen Bean & Cheese Burritos

Serves 15
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Directions

  1. 1Heat a large pot over medium heat.
  2. 2Heat a large pot over medium heat.
  3. 3Heat a large pot over medium heat.
  4. 4Add butter and garlic and cook for 1 minute until fragrant.
  5. 5Add butter and garlic and cook for 1 minute until fragrant.
  6. 6Add butter and garlic and cook for 1 minute until fragrant.
  7. 7Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt.
  8. 8Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt.
  9. 9Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt.
  10. 10Cook over medium-low heat for about 30 minutes, stirring occasionally, until very thick and all liquid has reduced.
  11. 11Cook over medium-low heat for about 30 minutes, stirring occasionally, until very thick and all liquid has reduced.
  12. 12Cook over medium-low heat for about 30 minutes, stirring occasionally, until very thick and all liquid has reduced.
  13. 13Mash the beans directly in the pot until thick and cohesive.
  14. 14Mash the beans directly in the pot until thick and cohesive.
  15. 15Mash the beans directly in the pot until thick and cohesive.
  16. 16Add the cottage cheese, mozzarella, and Monterey Jack.
  17. 17Add the cottage cheese, mozzarella, and Monterey Jack.
  18. 18Add the cottage cheese, mozzarella, and Monterey Jack.
  19. 19Stir until fully melted and combined.
  20. 20Stir until fully melted and combined.
  21. 21Stir until fully melted and combined.
  22. 22Transfer the filling to a bowl and let cool for 15-20 minutes.
  23. 23Transfer the filling to a bowl and let cool for 15-20 minutes.
  24. 24Transfer the filling to a bowl and let cool for 15-20 minutes.
  25. 25Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito).
  26. 26Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito).
  27. 27Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito).
  28. 28Roll tortillas tightly.
  29. 29Roll tortillas tightly.
  30. 30Roll tortillas tightly.

Ingredients

  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 10 cloves garlic, minced or grated
  • 10 cloves garlic, minced or grated
  • 10 cloves garlic, minced or grated
  • 2250 g pinto beans, drained
  • 2250 g pinto beans, drained
  • 2250 g pinto beans, drained
  • 800 g green enchilada sauce
  • 800 g green enchilada sauce
  • 800 g green enchilada sauce
  • 113 g green chiles
  • 113 g green chiles
  • 113 g green chiles
  • 1 Tbsp nutritional yeast
  • 1 Tbsp nutritional yeast
  • 1 Tbsp nutritional yeast
  • 1 Tbsp onion powder
  • 1 Tbsp onion powder
  • 1 Tbsp onion powder
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 360 g cottage cheese
  • 360 g cottage cheese
  • 360 g cottage cheese
  • 300 g fat free mozzarella
  • 300 g fat free mozzarella
  • 300 g fat free mozzarella
  • 226 g Monterey Jack
  • 226 g Monterey Jack
  • 226 g Monterey Jack
  • 15 low carb burrito-size tortillas
  • 15 low carb burrito-size tortillas
  • 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.