Frozen Bean & Cheese Burritos

vegetarian ⓘ

15 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 30g (2 Tbsp) butter
• 10 cloves garlic, minced or grated
• 2250g (5 cans) pinto beans, drained
• 800g (2 jars) green enchilada sauce
• 113g (4 oz / 1 can) green chiles
• 1 Tbsp nutritional yeast
• 1 Tbsp onion powder
• 1 Tbsp salt (adjust to taste)
• 360g (1 1/2 cups) cottage cheese
• 300g (3 cups) fat free mozzarella
• 226g (2 cups / 1 block) Monterey Jack
• 15 low carb burrito-size tortillas

Instructions

1. Melt butter and sauté garlic in a large pot over medium heat for 1 minute.
2. Add the pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt to the pot.
3. Simmer the mixture over medium-low heat for approximately 30 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick.
4. Mash the beans directly in the pot until the consistency is thick and cohesive.
5. Stir in the cottage cheese, mozzarella, and Monterey Jack until the cheese is completely melted.
6. Transfer the bean and cheese mixture to a bowl and allow it to cool for 15 to 20 minutes to thicken.
7. Divide the filling evenly among the tortillas (approximately 165g per burrito) and roll them tightly.
8. Optional: Toast the rolled burritos in a pan until golden.
9. To reheat from frozen: Microwave for 2 minutes, then air fry at 350°F for 6 to 7 minutes until the exterior is crispy and the center is hot.