Freezer Burritos
These freezer burritos pack a flavorful punch with pinto beans, sharp Cheddar cheese, and veggies. Perfect for meal prep, they're nutritious, easy to make, and great for quick lunches or post-workout fuel.
Ingredients
- 1 ½ cups chopped grape tomatoes
- 4 medium 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
Instructions
- Combine tomatoes, scallions, jalapeños, and cilantro in a medium bowl.
- In a large bowl, mash the pinto beans with chili powder and cumin using a fork or potato masher until nearly smooth.
- Stir the cheese and the tomato mixture into the mashed beans until evenly combined.
- Lay each tortilla flat and spread about ½ cup of the filling mixture on the bottom third of each one.
- Roll each tortilla tightly, folding in the sides as you roll to create a snug burrito shape.
- Wrap each burrito in heavy-duty foil for optimal storage.
- Freeze for up to 3 months.
- To reheat in the microwave: Unwrap and place on a microwave-safe plate. Cover with a paper towel and microwave on High for 1½–2½ minutes until steaming hot.
- To reheat over a campfire: Place the foil-wrapped burrito on a medium-hot cooking grate. Turn occasionally until fully heated (5–10 minutes if thawed, up to 15 minutes if frozen).