# Frozen Bean & Cheese Burritos

This recipe provides instructions for making high-protein frozen bean and cheese burritos, inspired by a commercial product.

- Servings: 15 servings
- Cuisine: Italian
- Category: Lunch
- Language: en

## 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

## Instructions

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

## Equipment

- large pot
- bowl
- pan
- microwave
- air 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.

## Source

- Original video: https://www.instagram.com/reel/DYKmN5Qx0Ml/?igsh=MTk4MTRoY2hmaDczcw==
- Recipe page: https://www.cliprecipe.com/recipe/a3ffb180-c755-47b0-b81e-469456a60695
- Extracted: 2026-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt