Crock Pot Vegetarian Make Ahead Freezer Burritos
Recipe: #6545
September 20, 2012
Categories: Avocado, Garlic, Onions, Peppers, Mexican, Southwest, Game/Sports Day, Slow Cooker, Heart Healthy, High Protein, Low Fat, Vegetarian, Frozen Vegetables, Lime, more
"A fantastic crock pot dish to enjoy one night; and wrap up the leftovers as burritos for your freezer. A quick mix of beans, vegetables, potato, and spices for a fantastic burrito filling. Add your favorite cheese, wrap; and, serve with salsa and sour cream. Perfect for those weeknight meals. You can take them right out of the freezer and ... right into the microwave or oven - heat, and serve! Serve on a bed of greens, and garnish with avocado and olives for a fantastic dinner."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (293.2 g)
- Calories 459
- Total Fat - 26.3 g
- Saturated Fat - 10.6 g
- Cholesterol - 361 mg
- Sodium - 1446.1 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 5.5 g
- Sugars - 10.7 g
- Protein - 29.3 g
- Calcium - 493.1 mg
- Iron - 9.9 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Filling ... Spray your crock pot with a non-stick spray. Then, in a small bowl, add the chili powder, cumin, oregano, a pinch of salt and pepper and set to the side.
Step 2
Layers ... Add the beans to the bottom of the crock pot, then the sweet potatoes, half of the chili seasoning mix; then, the garlic, onion, and all the peppers. Next, add the other half of the chili seasoning mix, corn, and water.
Step 3
Cook ... Cover and cook on low for 4 1/2-5 1/2 hours.
Step 4
Finish ... Thirty (30) minutes before you are ready to serve, stir to combine all the ingredients. After 30 minutes, remove from the crock pot to stop cooking any further and add the lime juice and cilantro.
Step 5
Serve ... Tortillas, I prefer to warm the tortillas before filling them. Just 10-20 seconds on medium heat in the microwave, wrapped in a damp paper towel to make them pliable. Otherwise, they can tear or break when you roll them. Add the filling, cheese and wrap and roll. Fold the bottom over, then the 2 sides and roll. I like to serve them over a bed of chopped lettuce, with olives and avocado slices; and, top the burrito with salsa and sour cream. But you can serve them any way that you like them. ENJOY!
Step 6
For Freezing ... Fill the burritos with the bean filling, cheese and wrap. Then, wrap each burrito in parchment paper and add to a large ziploc bag. I use a gallon bag, and add 6 to a bag. This way, you can take our as many as you need at a time.
Step 7
They can be reheated right from the freezer to right in the microwave. Five minutes on medium low or the defrost setting, then 2 minutes on medium high heat. Or, you can reheat wrapped in foil or in a casserole dish for 20-30 minutes in the oven on 350 degrees. Personally, I love the microwave for this. It is quick and easy.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier burrito, consider adding more jalapenos or replacing them with serrano peppers.
- If you prefer a milder flavor, omit the jalapenos and use milder chili peppers.
- Substitute black beans and pinto beans with chickpeas and kidney beans. The benefit of this substitution is that chickpeas and kidney beans are both high in protein and fiber, making them a great option for a vegetarian meal. The thinking behind this substitution is to provide a nutritious and filling meal that is also vegetarian.
- Substitute jalapenos with bell peppers. The benefit of this substitution is that bell peppers are milder in flavor and will not overpower the other flavors in the dish. The thinking behind this substitution is to create a dish that is flavorful, but not too spicy.
Mexican-Style Burritos Substitute the sweet potatoes with 1 (15 ounce) can of refried beans. Add 1/2 teaspoon of cayenne pepper to the chili powder, cumin, oregano, salt and pepper mix. Use Mexican-style cheese instead of the Mexican blend cheese. Serve with guacamole, diced tomatoes, and sour cream.
Vegetarian Burritos Substitute the sweet potatoes with 1 (15 ounce) can of black beans. Omit the ground beef and add 1/2 cup of corn kernels. Use a vegan cheese alternative instead of the Mexican blend cheese. Serve with salsa, diced avocado, and vegan sour cream.
Mexican Rice: Mexican Rice is a great accompaniment to the Crock Pot Vegetarian Make Ahead Freezer Burritos. It's a simple dish to make, and the flavors of the rice and the burritos complement each other nicely. The rice is cooked in a flavorful tomato broth, and is filled with onions, garlic, and spices. It's a delicious side dish that will add a little extra flavor to your burritos.
Spanish Refried Beans: Spanish Refried Beans are a great accompaniment to the Crock Pot Vegetarian Make Ahead Freezer Burritos. They are a delicious and flavorful side dish that will add a nice contrast to the burritos. The beans are cooked in a tomato sauce and are seasoned with garlic, onions, and spices. They are a great way to add a little extra flavor to your meal, and they are sure to be a hit with everyone in your family.
FAQ
Q: How do I reheat the burritos?
A: You can reheat the burritos in the microwave for 5 minutes on medium low or the defrost setting, then 2 minutes on medium high heat. You can also reheat wrapped in foil or in a casserole dish for 20-30 minutes in the oven on 350 degrees.
Q: How long do burritos last?
A: Burritos generally last 3-4 days in the refrigerator. If they are left out at room temperature, they should be eaten within 2 hours. If frozen, they can last up to 3 months.
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Fun facts:
Fun Fact 1: The avocado was first cultivated in Mexico in the 1600s and was brought to the United States in the mid-1800s by a Californian farmer named Henry Dalton. Today, it is a popular topping for burritos, salads, and other Mexican dishes.
Fun Fact 2: The crock pot was invented in the 1970s by Robert Schulte, an engineer from Missouri. It quickly became a favorite kitchen appliance of celebrities like Oprah Winfrey and Sandra Bullock.