Chock full of veggies, beans, and mild cheese, these are a great resource to have in your freezer. Double the recipe to bake some up for supper, then roll up the unbaked burritos in cling film, over wrap with foil, and pop into the freezer for another day. Just thaw, bake, and you have an easy dinner or you can put them in a lunch box!
Adapted from Canadian Living
Veggie Bean Burritos
2 zucchinni, diced or shredded
2 carrots, shredded
1 onion, chopped
2 cloves of garlic, minced
1 can (19 oz) mixed beans, drained and rinsed
1 can (19 oz) baked beans (I used Bush brand Vegetarian beans)
3/4 cup salsa (the spicer you add, the more flavor the end product will have. I used Newman’s Own Original)
2 tsp each ground cumin and dried oregano
1 1/2 cups shredded mozzarella cheese
1/4 cup chopped fresh coriander or parsley
8 large tortillas
For this recipe, I love to dig out the food processor and just chop everything with that-makes things so much easier! In a large skillet, heat up 2 tbsp of oil on medium high heat and cook up the zucchinni, carrots, garlic and onions until they are soft-about 6 minutes. Remove from the heat. Stir in the mixed and baked beans, salsa, cumin, and oregano. Toss.
Let the mixture cool before stirring in the cheese and coriander, stirring to combine.
Lay your tortillas out on the counter and divide the filling between them. I think each one takes up about 3/4 cup of filling each. Fold in the sides of the tortilla and roll up, placing seam side down on the counter.
**If you want to bake them right away, place them in a baking dish and brush lightly with some oil** Bake at 425 for about 15 minutes, until they are golden. You can use your imagination to top these-we’ve tried cheese, sour cream, avocado, salsa, or more chopped coriander.
**If you want to save these for another day, wrap each burrito in cling film and then again in foil. Place in a freezer bag in the freezer. To cook, thaw in the microwave and then follow the cooking instructions above.
Makes 8 burritoes