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Freezer Bean Burritos with Whipped Cheesy Bean Dip
30 minServes 6Nutri-Score B€
B
30 min
30 minFreezer Bean Burritos with Whipped Cheesy Bean Dip
what you need
Ingredients
cooked pinto beans (drained and rinsed)Pantry400 g
vegan cream cheese (softened)Dairy150 g- nutritional yeastPantry20 g
olive oilPantry15 ml
smoked paprikaSpices3 g
garlic powderSpices3 g
saltSpices3 g- flour tortillas (large, soft)Bakery6 pieces
- hot sauce (for serving)Pantry60 ml
per serving
Nutrition
253kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 8 g
what you’ll use
Tools
Food processor
Mixing bowl
Frying pan
step by step
Method
- Step 1
Make the whipped cheesy bean dip
- Blend the pinto beans, vegan cream cheese, nutritional yeast, olive oil, smoked paprika, garlic powder and salt until smooth and fluffy.
- Taste and adjust the seasoning.
- Step 2
Fill the tortillas
- Spread a generous spoonful of the bean dip in the centre of each tortilla.
- Fold in the sides and roll up tightly into burritos.
- Step 3
Freeze for later
- Wrap each burrito individually and store in the freezer for quick meals.
- Step 4
Reheat and crisp
- Microwave the frozen burrito until hot through.
- Place it on a hot griddle or pan to get a light crust on the outside.
- Step 5
Serve
- Serve the burrito with plenty of hot sauce.
most cooked first