Sunday, June 1, 2008

Easy Freezer Burrito

I make these in bulk. Wrap them and freeze them. They are my version of the freezer burrito. Remember that the (things in parenthesis) are for WW measurement purposes but you can mix it up and count accordingly!

12 low-carb burrito size tortillas (mine measure as 1 point each)
3 cans of fat-free refried beans (1 pt per 1/2 cup serving, 3.5 servings in each can)
6 light string cheese sticks (2 pt per stick)
1 can organic medium Pace picante sauce


Preheat oven to 350 degrees. Spray baking sheets with non stick cooking spray.

Blend beans and picante sauce together. Put 1/2 cup of mixture in a tortilla. Shred half of a cheese stick and lay in the burrito on top of the bean mixture. Then fold your burrito. I prefer the envelope fold found here. This keeps the fillings inside for reheating later.

Place burrito fold side down on the baking pan. Repeat with remaining tortillas and filling.

Spray burritos with cooking spray. Bake for 10-20 minutes until you reach desired crispness. The baking step is important because it helps the burrito maintain structure in the reheating process.

When reheating the burrito, I tend to do 1 minute on each side at 70% power. Then I toss it in the toaster oven and toast light to medium to get some crisping on the tortilla. Make sure you toast fold side down to prevent the burrito from opening itself.

3 comments:

Jen said...

These sound delicious - can't wait to try them out! Thanks for posting :)

J.Regina said...

This is awesome! I really want a burrito recipe that I can freeze and grab when I am on the run. Have you ever tried making/freezing these with any veggies added to the filling? That would be 100% perfect!

C.G. said...

I have not tried them with veggies! That is an awesome idea which must be done soon. I would have to think about which veggies would freeze and then reheat well. Your thoughts?

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