bean burrrrrrrito

You know those frozen cardboard burritos you get individually wrapped at the grocery store? Well....I have a confession....I love them. Actually, I used to love them. They aren't so good for you, and aren't really that tasty after you've had my homemade ones. I make a big batch, wrap them individually and freeze them for lunches. It seems like a lot of work but it's worth it. And since I've been at home with my baby girl it's been great having easy lunches on hand.


The recipe below is for bean and cheese burritos. When I have leftover roasted chicken I shred some and add it too.

1/2 red pepper, finely diced
1 clove garlic, finely chopped
1 small jalapeno, seeded and finely chopped
1 - 750mL can black beans
1 - 750mL can kidney beans
1 tsp cumin
1/4 cup salsa
fresh cilantro, chopped
3/4 cup grated cheddar cheese
8 whole grain wraps

Chop your veggies and rinse your beans. In a large skillet heat 1 tbsp olive oil. Saute the pepper for 2 minutes on high, turn to medium and add garlic and jalapeno. Saute for 1 more minute. Add beans, cumin, and salsa. Stir and heat through. Using a potato masher mash through the mix until most of the beans are "squished". It's meant to be kinda chunky, kinda mashed. Stir in cilantro, remove from heat and set aside.

Grate cheese and set out your wraps. Divide filling evenly. Roll up, making sure to tuck ends in after the first fold. Wrap each burrito in plastic wrap and freeze.

To eat, remove from plastic wrap, and heat in microwave for 2 minutes. Serve with guacamole and salsa.