I hope you don’t mind 2 recipe posts in one day, but it seems many of you on Facebook were interested in more details about my BRC Freezer Burritos. It so simple, it’s silly. First of all, it all started with this Crockpot Homemade Refried Beans recipe. A lightbulb went on in my head – crockpot?! I can’t believe I’ve been paying $1 per can for refried beans and even more at times for black beans. I did things a little differently though and added both refried beans and black beans together in the crockpot, with rest of the instructions followed fairly closely to the original recipe.
Fat-free Refried Beans
- 2 lb. dry pinto beans (about 5 c.), rinsed and drained
- ½-¾ large onion, roughly chopped
- 8 cloves garlic, peeled and crushed
- 3 Tbsp. cumin
- ½ Tbsp. dried oregano
- ½ Tbsp. paprika
- Sprinkle of cayenne pepper
- 12 c. water
- 4 tsp. salt, more or less depending on preference
- 2 cups white rice
- 4 cups water
- 1 jar of salsa (or 1 can diced tomatoes/green chiles)
- cilantro (optional)
Now you’re ready to start rolling it all together. I took about 1/4 of the beans and blended them in the blender instead of mashing the whole batch. I like my burritos with whole beans, but adding some smashed up beans makes it a whole lot easier to prepare. You’ll need beans, rice, cheese, and foil.
First start by warming up 5-10 tortillas at a time in the microwave, you want them to be pliable so when you roll them they don’t crack or break. While they’re warming up tear your foil into small sheets so you can roll them up individually. I have found that this is a great way to prevent freezer burn and makes it easy to grab and go.
Then start adding your ingredients, roll them up, and stick them in the freezer! We opt to leave them fairly plain and save the salsa and sour cream for when we actually eat them, you could add all your garnishings now if you choose to though. When you re-heat them just wrap them in a damp paper towel to keep them nice and moist.