How to make, assemble, roll, and freeze the perfect bean burrito! #Recipes November 30 | Guest post by Maggie A We were getting a bit sick of sandwiches at our house, and dinner doesn't always have enough leftovers, so I started making burritos. Through some trial and error I came up with the perfect bean burrito that we were both happy with and could be an easy lunch for us. Ingredients: 1lb Dry Black Beans 1 Large Onion 2TBS Fat (olive oil, butter or bacon fat) 2 TBS Taco Seasoning 1 tsp Cumin ½ Cup Plain Greek Yogurt or Sour Cream 1 Packet Goya Sazon Seasoning Mexican Blend Shredded Cheese 10 Burrito sized tortillas Recipe: STEP 1: Start by rinsing the dry beans and picking out anything that looks like you wouldn't want to eat it, or that might be a rock (because it probably is). STEP 2: Put the rinsed and sorted beans into the crock pot with enough water to cover (you can't really add too much water). STEP 3: Cook on high for six hours (I have a pretty long cook time because I want really soft mushy beans for this recipe.) If you want less mushy beans go for four hours. I usually do this overnight and use the timer to turn the crockpot off. STEP 4: Once your beans are nice and mushy drain them and rinse them off. STEP 5: Now we move to the skillet… Dice your large onion and put in the fat of your choice. Then saute on high until the onions are a little brown and translucent. Related Post Make Megan-simple applesauce in the slow cooker This dead-easy version of homemade applesauce has no added sugar and only a couple of ingredients. You don't need to watch it, you don't need... Read more STEP 6: Add your beans and stir in the taco seasoning. mix it up and add some salt to taste (every taco seasoning is different so it's hard to gauge the right amount of salt without tasting). STEP 7: Once your seasonings are mixed in, it's time to turn off the heat and mash up the beans. You can use a fork or a stick blender — I like my refried beans a little chunky so I use a fork. If you want to eat them right away you can build your burritos now. If you're going to freeze them let the beans cool down to room temperature. STEP 8: Mix the packet of Goya Sazon seasoning with ½ cup of greek yogurt or sour cream. To build the burrito: Smear two teaspoons of the yogurt mixture on a burrito sized tortilla Put ⅓ to ½ a cup of refried beans in the burrito Sprinkle two-ish tablespoons of shredded cheese over the top Roll up the burrito (fold up bottom over the filling, wrap sides toward the center, and then roll toward the edge of the burrito)… Repeat that 8 to 10 times. Wrap Burritos in foil (I like to write jokes, pick-up lines and/or daily affirmations on the ones I make but that's between you and your burrito.) Now freeze them. If you rolled the burritos with the filling warm you want to bring them to room temperature before you put them in your freezer or you might drop your freezer's temperature too low. To thaw and eat your burrito: Thaw burrito at room temperature four to six hours Microwave for 30 to 60 seconds Eat! There are a lot of ways you could adjust this to your own personal taste. You want to be careful not to add too much moisture or you'll end up with a really soggy burrito. Here are a few variations we've tried: Chop up a jalapenos and add it when you're cooking the onions for a spicier burrito Use the more traditional pinto beans Replace the sour cream with your favorite hot sauce Use less beans in each burrito and add in shredded chicken How do YOU make the perfect bean burrito? Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Maggie A Maggie is a native Floridan who currently lives with her Hubbo and daughter in Orlando. She enjoys cooking, knitting, reading and spending time with her family. PREVIOUS I have a mother with a personality disorder NEXT Take a break and check out this magical, photogenic AF, Arizona vacation Show/Hide comments [ 7 ] So I almost didn't click on this since I'm pretty satisfied with my frozen burritos, but I have to say those little messages are the best thing. I want to up the ante with all of my lunch making now!!! 4 agree Reply I make frozen breakfast burritos for myself using a similar technique. I find that I never remember to defrost them, but if I loosely wrap them in a damp paper towel and microwave for 2:30 to 3 minutes from frozen that does the trick. 5 agree Reply Do you remove the foil before or after you microwave your thawed burrito? I thought bad things happen when you put foil in microwaves. :/ Reply Foil catches fire in microwaves, so definitely remove it first! Pretty much any metal should be kept away from the microwave, unless it specifically says it's microwave safe. I usually use plastic wrap for my frozen foods, is there any reason to use foil over that for burritos, or just personal preference? 2 agree Reply The only reason I could see for using foil over plastic wrap is that foil tend to let a little more moisture out so the shell wouldn't get soggy. 1 agrees Reply I would definitely recommend leaving the beans to soak 12 hour or so before you cook them (then rinse before using). It makes them much easier to digest and reduces the cooking time by half! 2 agree Reply This sounds yummy, and a perfect way to use the boiled chicken i am left with when i make broth! I haven't had luck with thawing yoghurt thou, it always separated. Maybe… mashed avocado? Also, what's in the seasoning packet you use? We don't have those here. Thanks 🙂 Reply Join the conversation Cancel Reply Your email address will not be published. Required fields are marked *Comment No-drama comment policy Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.