Freezer Bean & Cheese Burritos

Name: Freezer Bean & Cheese Burritos
Total time: 25 min
Ingredients: 1 ½ cups chopped grape tomatoes; 4 scallions, chopped; ¼ cup chopped pickled jalapeño peppers; 2 tablespoons chopped fresh cilantro; 2 (15 ounce) cans low-sodium pinto beans, rinsed; 4 teaspoons chili powder; 1 teaspoon ground cumin; 2 cups shredded sharp Cheddar cheese; 8 8-inch whole-wheat tortillas, at room temperature

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www.eatingwell.com

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Total: 25 minutes

Author : Carolyn Casner

Ingredients

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1 ½ cups chopped grape tomatoes4 scallions, chopped¼ cup chopped pickled jalapeño peppers2 tablespoons chopped fresh cilantro2 (15 ounce) cans low-sodium pinto beans, rinsed4 teaspoons chili powder1 teaspoon ground cumin2 cups shredded sharp Cheddar cheese8 8-inch whole-wheat tortillas, at room temperature

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Instructions

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Step 1

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

Step 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.

Step 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.

Step 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.