Frozen Bean & Cheese Burritos

Ingredients (raw weights)

• 30 g butter, salted, as sold
• 40 g garlic, raw
• 2250 g kidney beans, canned, drained
• 800 g enchilada sauce, as sold
• 113 g green chiles, canned
• 12 g dry yeast
• 6.9 g onion powder, dry
• 18 g salt, dry
• 360 g cottage cheese, fat free, as sold
• 300 g mozzarella/pizza cheese, light shredded, as sold
• 226 g fontina/gruyere, as sold
• 930 g low carb / high fiber tortilla, as sold

Steps

1. Heat a large pot over medium heat. Add butter and garlic and cook for 1 minute until fragrant. Add drained pinto beans, green enchilada sauce, green chiles, nutritional yeast, onion powder, and salt. Cook over medium-low heat for about 30 mins, stirring occasionally, until very thick and all liquid has reduced, then mash the beans directly in the pot until thick and cohesive
2. Add the cottage cheese, mozzarella, and Monterey Jack. Stir until fully melted and combined
3. Transfer the filling to a bowl and let cool for 15-20 mins. The longer you let the filling cool/thicken, the easier the burritos will be to roll
4. Lay out the tortillas and divide the filling evenly between them (about 165g filling per burrito), then roll tightly
5. Optionally, toast in a pan until lightly golden - this will improve flavor but you could also pan fry when reheating instead
6. Microwave for 2 mins, then air fry at 350°F for 6–7 minutes until the tortilla is crispy and the interior is warmed all the way through