Recipes: XXIV: Bean Burrito

Its been a while, I'm ashamed to say. Between graduating from my yoga teacher training, raising our puppy- Rufus and all of life's side dishes, I've forgotten to add some new ideas on here.

What's the deal with refried beans? I've pretty much hated beans all of my life. Enter refried beans, about 1 month ago. I've become obsessed with their savory goodness. I've even consulted Google on the matter of this craving. Well if you find yourself screaming yes for refried beans, even before lunch; I completely understand.

So I give you :

Le Bean Burrito (Freezer version)

Makes 8 large burritos

1 package of 200 calorie burrito shells
2 cans of vegetarian refried beans
2 avocados
1 package of Mexican cheese
Cherry tomatoes
8 oz Sour cream
1 cup of dried rice in its cooked form
Taco seasoning (dry)

Here are your two options depending on how many calories you want:

610 calories | 22 grams protein

1 shell
1/2 cup of refried bean and avocado mixture
1/2 cup rice with taco seasoning sprinkled on
1/8 cup of cheese sprinkled on
4 cherry tomatoes cut in half

Layer and wrap the burrito shell. Then fold the wax paper over the burrito and tape it shut.
Takes 1 minute per side (2 minutes in total) to heat.

443 calories | 20 grams of protein

1 shell
1/2 cup of refried bean and avocado mixture
1 tablespoon dollop low fat sour cream
1/8 cup of cheese
4 cherry tomatoes cut in half

Layer and wrap the burrito shell. Then fold the wax paper over the burrito and tape it shut.
Takes 1 minute per side (2 minutes in total) to heat.

Recipes XX: Vegan Freezer Burritos

Its been a while since August. The winter slump, has not visited me. I almost feel a little sad about this. In fact, December became the highest speed month so far. Thanks to our newest family member, Rufus, our Brittany puppy. I still manage to find time to create something between yoga school, work, Rufus, and chores. I'm working with an 100 year old potato bread culture passed to me by a friend. I'm dabbling in vegan food and tried my hand at almond yogurt last night. But here is one recipe I must share with you. It is clutch when you're running out of the door to yoga class or don't have enough food in the fridge to make a proper meal. Its brimming with protein and fiber. My omni husband crushed through the remainder I had after running out of burrito shells.

Vegan Freezer Burritos: when life is just too f^cking busy

Makes 8-9 burritos. Roughly 410 calories per burrito. 

1 package of burrito shells (I like the Mission flour 200 calorie ones)
1 can of black beans
2 jars of taco sauce
2 ripe avocados
1 can of organic corn
1 cup of organic quinoa
1 cup daiya shredded "cheese"
1 roll of wax paper
1 roll of tape

Start by soaking the quinoa in a bowl of water for 5+ hours. There are saponins naturally occuring in quinoa and they are rough on your system.

Rinse beans and corn in strainer. Cook quinoa in broth of choice until moisture is driven off. While its simmering, peel, deseed and mash avocados in small bowl.

In a large bowl, combine: beans, corn, faux cheese, cooked quinoa, avocado mash and taco sauces. Stir gently to homogenize.

Roll out a 9-10 in piece of wax paper on the counter. Place tortilla shell on top. Scoop heaping 1/2 cup of mixture into center of shell. Fold up the tortilla (instructions on package for novices). Wrap the wax paper up well over the burrito, secure shut with piece of tape and then insert into freezer. Repeat until all mixture is gone or shells run out. If the shells run out first, grab some tortilla chips and start dipping. :)