Bean & Cheese Burritos

Bean & Cheese Burritos

Ingredients

•  32 ounces Pinto Beans, Dried

•  2 ½ cups dice Onion

•  12 cups Water

•  2 teaspoons Chili Powder

•  2 teaspoons Salt

•  ½ teaspoons Liquid Smoke

•  ¼ cups Coconut Oil

•  8 ounces Cheddar Cheese, Sharp, 2%, Shredded

•  24 individual Flour Tortillas (8-inch/Med), Low Carb

Freezer Containers

•  3 Gallon Freezer Bags

Directions

In a large stockpot, bring beans, onions and water to boil. Simmer about 4 hours, checking occasionally to make sure the beans are covered by water. If not, add more. Drain the beans, but keep the liquid. Add in chili powder, salt, liquid smoke and coconut oil. Puree or mash beans using potato masher, blender or mixer. If beans are too thick, add some of the cooking liquid. Place 1/2 cup bean mixture into each tortilla. Top bean mixture with 2 Tablespoons cheese. Roll. 

Freezing Directions

In a large stockpot, bring beans, onions and water to boil. Simmer about 4 hours, checking occasionally to make sure the beans are covered by water. If not, add more. Drain the beans, but keep the liquid. Add in chili powder, salt, liquid smoke and coconut oil. Puree or mash beans using potato masher, blender or mixer. If beans are too thick, add some of the cooking liquid. Place 1/2 cup bean mixture into each tortilla. Top bean mixture with 2 Tablespoons cheese. Roll. Place burritos on baking sheet and flash freeze. Once frozen, place in gallon freezer bag, label and freeze.

Serving Day Directions

Microwave for 2 minutes, or until heated through.