Wolf's Better Beef-n-Bean Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 15 oz can organic pinto beans (packed in water)1 12 oz bag Boca meatless crumbles1 8 count bag Ole Xtreme Wellness High Fiber tortillas3/4 cup finely chopped onion2 cloves garlic, minced1 tbsp finely chopped cilantro3/4 cup water3 tbsp + 1 tsp chili powder1 tsp ground cumin1 tsp salt2 tsp Tabasco
Drain the beans and reserve the liquid. Add the beans to a large mixing bowl and mash then with a potato masher or large spoon till they are fairly smooth, but still a bit chunky. Add the salt, cilantro and 1 tsp of chili powder to the beans and stir to combine. Set aside. Put a large skillet over medium heat and add the onions and a couple sprays of non-stick spray (not in nutritional info). Cook for 2 minutes, stirring occasionally. Add the garlic and cook for another minute, stirring constantly to avoid burning the garlic. Add the onions and garlic to the beans.
Return the pan to the stove and move the heat to medium-high. Add the reserved bean juice plus the water to the pan. Stir in the remaining 3 tbsp of chili powder as well as the cumin and tobasco. Add the Boca and let come to a simmer. Simmer over medium-high heat till the mixture is hot and 3/4 of the liquid has evaporated. Pour the Boca mixture into the bean bowl and stir everything to combine.
On a clean cutting board, lay one tortilla out. Add 1/2 cup of filling to center of the tortilla. Fold the sides over, then the bottom, then the top. This will seal the filling inside. (If you have ever seen/had a chimichunga, this is the shape you are going for). Once you have all 8 done, heat a clean skillet over medium-low heat till hot, then place two of the burritos, seam side down, in the hot pan. Cook for 45-60 seconds or until nice and brown. Flip and repeat on the other side. The goal here is nice color, not cooking, since everything is already cooked. Move them to a cooling rack as you cycle them from the pan. Let cool completely, then wrap them individually in plastic wrap and put them in a large zip top bag and freeze.
To serve: Unwrap and place a frozen burrito on a paper towel in the microwave. Cook for 1.5 to 3 minutes on high, or until heated through.
Variations: The sky is the limit! You can add chicken, drained Rotel tomatoes, cheese, whatever strikes your fancy.
Number of Servings: 8
Recipe submitted by SparkPeople user WOADWOLF.
Return the pan to the stove and move the heat to medium-high. Add the reserved bean juice plus the water to the pan. Stir in the remaining 3 tbsp of chili powder as well as the cumin and tobasco. Add the Boca and let come to a simmer. Simmer over medium-high heat till the mixture is hot and 3/4 of the liquid has evaporated. Pour the Boca mixture into the bean bowl and stir everything to combine.
On a clean cutting board, lay one tortilla out. Add 1/2 cup of filling to center of the tortilla. Fold the sides over, then the bottom, then the top. This will seal the filling inside. (If you have ever seen/had a chimichunga, this is the shape you are going for). Once you have all 8 done, heat a clean skillet over medium-low heat till hot, then place two of the burritos, seam side down, in the hot pan. Cook for 45-60 seconds or until nice and brown. Flip and repeat on the other side. The goal here is nice color, not cooking, since everything is already cooked. Move them to a cooling rack as you cycle them from the pan. Let cool completely, then wrap them individually in plastic wrap and put them in a large zip top bag and freeze.
To serve: Unwrap and place a frozen burrito on a paper towel in the microwave. Cook for 1.5 to 3 minutes on high, or until heated through.
Variations: The sky is the limit! You can add chicken, drained Rotel tomatoes, cheese, whatever strikes your fancy.
Number of Servings: 8
Recipe submitted by SparkPeople user WOADWOLF.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 823.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 19.8 g
- Protein: 22.1 g
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