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!
microwave safe plate
- 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
- 24 tortillas (I used whole wheat)
- 3 cups shredded cheese
- slow cooker 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.
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.
- Make sure to use canned beans and not dry beans
Calories: 30kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 659mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg