The ultimate meal prepping. A big batch of these burritos and will keep perfectly fine in the freezer for up to 3 months, so you can grab a quick meal or take it out for a handy pack lunch. Perfect for a picnic or a day hiking in the hills.
Ingredients (Makes 8 Burritos)
• 1 ½ cups chopped grape tomatoes
• 4 green onions, chopped
• ¼ cup chopped pickled jalapeño peppers
• 2 tbsp chopped fresh coriander/cilantro
• 2 cans low-sodium pinto beans, rinsed
• 4 tsp chili powder
• 1 tsp ground cumin
• 2 cups grated Cheddar cheese
• 8 whole-wheat tortillas
Cooking
1. Mix tomatoes, green onions, jalapeños and fresh coriander in a bowl.
2. Mash beans with chili powder and cumin in a large bowl until almost smooth.
3. Stir in cheese to the tomato mixture, and spread about 1/2 cup on each tortilla.
4. Roll and wrap each burrito, and then cover in foil.
5. Freeze for up to 3 months.
To heat:
• Take foil off and cover with a paper towel to microwave about 2 minutes or until piping.
• Or place foil-wrapped burrito on a fire grill and cook until steaming hot throughout, 10 minutes if partially thawed, up to 15 minutes if frozen.
Nutrition Per Serving - 1 Burrito
|
Calories |
336 |
|
Total fat |
12.4 g |
|
Saturated fat |
6 g |
|
Cholesterol |
28 mg |
|
Sodium |
750 mg |
|
Potassium |
332 mg |
|
Carbohydrates |
40.7 g |
|
Fiber |
6.8 g |
|
Sugar |
4 g |
|
Protein |
14.9 g |
|
Vitamin A iu |
1084 IU |
|
Vitamin c |
6 mg |
|
Folate |
65 mcg |
|
Calcium |
349 mg |
|
Iron |
3 mg |
|
Magnesium |
36 mg |
