Portable lunches are amazing; and these bean and cheese burritos, made with beans in the Instant Pot, make a quick freezer lunch!
Sometimes we need a nice, simple lunch. Something we can grab and take with us.
Burritos are excellent for this, because they come in their own portable carrier. And you can stuff whatever you want in there.
For this recipe, I wanted something easy- and beans and cheese can’t get any easier. Sure, I could have used canned refried beans, but homemade beans taste SO much better.
What’s even better is using an Instant Pot to make beans! I swear, I use my Instant Pot for beans and hard boiled eggs more than anything else. You just throw in all the ingredients, hit a few buttons, and food is ready a few minutes later.
How do you make bean burritos from scratch?
My favorite kind of refried beans is the restaurant-style, which are quite a bit thinner. And these fit the bill perfectly.
I started with a pound of dried beans, 4 cups of chicken broth (Use vegetable broth for vegetarians), and 3 cups of water. After sauteeing some garlic and onions, I added the beans and liquid with some seasonings and let the beans cook for 45 minutes. Once that was done, I let the Instant Pot release naturally for about 20 minutes.
The key is leaving enough liquid for the thinner consistency; so I took out about 2-3 cups of the liquid and set it aside. Using my handy immersion blender, I blended up the beans until it was the consistency I wanted! It was very runny at first; but once you let it sit for awhile it thickens up some.
Can you freeze these burritos?
Absolutely! I let the beans cool for awhile before making the burritos, so the tortillas wouldn’t get wet and gross.
I used about 1/4 cup of beans and a tablespoon of shredded cheddar on these smaller fajita tortillas; but if you have larger burrito tortillas, you can probably use a 1/2 cup of beans and 2-3 tablespoons of cheese.
Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!
- 1 pound dried pinto beans, rinsed and picked through for rocks
- 3 cups water
- 4 cups chicken or vegetable broth
- 1 onion, diced
- 1 tablespoon garlic
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 1/4 cup shredded cheddar
- 21 small fajta-sized tortillas
- In an Instant Pot, add the olive oil and saute the onions for 1-2 minutes, then add the garlic and cook another 30 seconds.
- Add the beans, water, broth, and spices and stir. Place the lid on and turn the knob to Sealing, then pressure cook for 45 minutes.
- Let the Instant Pot release naturally for 20 minutes, then release the steam.
- Remove 2-3 cups of liquid and set aside. With an immersion blender or a masher, mash the beans until they reach your desired consistency.
- After the beans have cooled, about 1 hour, assemble the burritos. Use 1/4 cup of beans and 1 tablespoon of cheese per tortilla. You may have some extra beans left over.
- Wrap each burrito in plastic wrap and place in a gallon-sized freezer bag, then place in the freezer.
- When ready to eat, thaw overnight in the fridge then heat in the microwave in 30-second increments.
Nutrition Information:Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 239mgCarbohydrates: 24gFiber: 4gSugar: 0gProtein: 4g
Nutrition info is an estimate and should not be regarded as medical advice.