Making Snack Time Easier. Homemade Bean Burritos

I wanted to share with you something that has been a lifesaver for me. You ready?

Frozen bean burritos.

What?

Yep, homemade frozen bean burritos, ready to be popped into the microwave and eaten whenever hunger strikes.

I actually need to confess that I have never tried one, but Marshall can vouch for their convenience and yumminess. Since I do not buy any pre-made snacks, it can be a challenge to figure out what kind of snacks to make each week. I love to experiment and finding snacks for myself isn't difficult. It's finding what snacks Marshall likes to eat. You see, if I am hungry, I don't have a problem going into the kitchen and whipping something up. But if Marshall needs something immediately but then can't find something he can just grab, he will skip eating all together. Which isn't always a good thing. Especially for an Adams boy.

So a couple of months ago, Marshall gave me the idea of frozen burritos. When he actually solicited the request, I was super excited because he doesn't often tell me what he wants in regards to food. And I'm the one who does the shopping and 98% of the cooking.

I already had a really great refried bean recipe, so I just make that up, stir in a block of shredded cheese, dollop a scoopful onto a tortilla, and then roll up and place on a cookie sheet to freeze. Now I do not know what the price difference this is compared to pre-made burritos, but at least I know these are made with wholesome ingredients, without additives or stabilizers or hydrogenated oils. So we're all good in that department.

I've probably made this four or five times already. I guess I could mix it up if I wanted to by adding some rice or jalapeno or even some beef I'm feeling generous. Until then, I know Marshall has an easy snack he can grab to take to school or for when I'm not in the kitchen.

Base Recipe: (adapted from Food Renegade)

1 quart dried pinto beans (soaked for 24 hours in warm water)

2 cups diced tomatoes- I use the Pomi brand

1/2 cup melted butter or ghee or coconut oil

2 Tbsp dried cumin

1 Tbsp homemade taco seasoning

Additional salt, to taste

2 (10-count) packages tortillas, warm-I use Stacey's Organic brand

8 ounces cheese of choice, grated- I use Rumiano's Grass Fed cheese

After 24 hours of soaking, drain and rinse beans. Place in a large pot or crock pot and cover with water by an inch. Add in a tablespoon of salt. If using crock pot, place on high for 4 hours or low for 6-8. If using stove-top, bring the pot to a boil, skim off any foam, and then cover and simmer for 2-3 hours, until the beans are tender. Drain.

Melt the butter in a large 12 inch skillet over medium heat and then pour in beans, tomatoes, and seasonings. Using an immersion blender, blend the beans until smooth. Remove from heat and stir in the grated cheese.

Making sure the tortillas are warm (you can wrap them in foil and place in an oven at 200F for 15 minutes), dollop a scoop of beans into the lower center and roll up!

Freeze for about 3 hours and then transfer to a zipper top bag.

To eat, microwave for about a minute.

Voila!

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