Freezer Bean & Cheese Burritos

Freezer Bean & Cheese Burritos

from eatingwell.com
Snack
25 min
8 servings
336 kcal / serving

This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.

Ingredients

  • 1 ½ cupschopped grape tomatoes
  • 4scallions, chopped
  • ¼ cupchopped pickled jalapeño peppers
  • 2 tablespoonschopped fresh cilantro
  • 2cans low-sodium pinto beans, rinsed
  • 4 teaspoonschili powder
  • 1 teaspoonground cumin
  • 2 cupsshredded sharp cheddar cheese
  • 88-inch whole-wheat tortillas, at room temperature

Directions

  1. 1

    Combine tomatoes, scallions, jalapeños and cilantro in a medium bowl.

  2. 2

    Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.

  3. 3

    To heat in the microwave: Unwrap a burrito and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 1/2 to 2 1/2 minutes.

  4. 4

    To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.