2 tbsp + 2 tsp garlic (minced) 5 huge cloves
120oz cans kidney beans (drained & rinsed) (8) 15oz cans
120oz cans pinto beans (drained & rinsed) (8) 15oz cans
32oz diced green chilies (4) 7oz & (1) 4oz
2 tbsp + 2 tsp cumin
2 tbsp + 2 tsp oregano
96 tortillas I used Guerrero flour tortillas (fajita size)
8-10 cups cheddar cheese I used (6) 8oz bars of reduced fat
6 cups taco sauce Only used about 3 cupsHave on Hand Ingredients:
In a medium saucepan, cook onion in water until tender. *I assumed this meant the garlic too...and I sauteed (instead of cooking in water) all garlic and onions in 1 tbsp butter for about 10-15 minutes. Drain & rinse all the beans and process in a food processor and/or hand mixer. Add onions, green chilies, cumin and oregano. Mix together. Soften tortillas in microwave or oven. *I cooked mine on a skillet because the Guerrero flour tortillas need a little cooking. Take a tortilla and evenly divide the mixture between all of them. Pour 1 tbsp of taco sauce on each and sprinkler with cheese. Wrap them burrito style. These came out a little smaller than I imagined. The tortilla can only hold so much before it is an unraveled mess. At the end, I had about 3 cups of mixture left and had a few leftover corn tortillas laying around, so I gave them a try. The first few were a disaster and fell apart. So, I grilled them on one side so they would hold their shape and the inside was still soft. They turned out well...but even smaller. I will put one corn in each bag so you can taste them and decide what you like better for next time.
Place on a baking sheet seam side down. Freeze until solid. Place 12 burritos in a gallon freezer bag.
Thaw burritos. They can be warmed in the microwave for 1 to 2 minutes or in the oven at 350 for 10 to 15 minutes. Do not bake too long or the tortillas will dry out. Serve on top of shredded lettuce with salsa and sour cream on top.