Freezer Meal Slow Cooker Bean Burritos Recipe

I took of one of our old recipes: Refried Beans (with out the re-fry) and made it into Freezer Meal Slow Cooker Bean Burritos. They turned out AMAZING and it made a lot!

Prep Time20

Cook Time8 10

Total Time8 30

Course: Main Course

Cuisine: American

Keyword: Bean and Cheese Burrito, Easy Burritos, easy slow cooker recipe, Homemade Burrito

Servings:

Calories: 30kcal

Equipment

Slow Cooker
strainer
potato masher
microwave safe plate

Ingredients

Refried Beans

1 onion peeled and halved
3 cups can pinto beans rinsed and dried off (you can also use Black Beans)
2 Tablespoons minced garlic
3 teaspoons salt
1¾ teaspoon fresh ground black pepper
⅛ teaspoon ground cumin
5 cups water
4 cups chicken broth

Burritos

24 tortillas (I used whole wheat)
3 cups shredded cheese
slow cooker refried beans

Instructions

Refried Beans

Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine.
Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Burritos

Spoon some beans onto the tortilla. Add as much cheese as you would like.
Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
It made about 18 burritos.

Notes

Make sure to use canned beans and not dry beans

Nutrition