Though I’m still very much so enjoying cooking during pregnancy, I am doing a bit less of it. I find myself more tired, too tired to make more than one meal a day. These homemade frozen veggie burritos are the perfect answer to those tired days, when I can’t muster the energy to whip up something for lunch or when I don’t have a plan or the energy to make a plan for dinner.
I’ve made these a few times now and the recipe I’m giving you is more than easy. It takes a little time to roast the veggies and wrap each burrito but really it’s quite simple. We usually make two versions, so lunch doesn’t become too mundane – Black Bean and Roasted Veggie Burritos and Bean and Cheese Burritos. Sometimes I add rice, other time I skip the rice, in lew of more hearty vegetables. And of course, feel free to make adjustments for your own preferences… more cheese, less spice, more beans etc etc!
Besides feeling a bit more tired lately and in need of a quick and easy lunch, I have had a few bouts of anxiety. There’s so much going on as you wait the last two month for a baby’s arrival, yet there’s also so much waiting. We had one shower which was a huge blessing, but also gave me a bit of anxiety as I’m usually in the party planner seat not the spotlight. We are setting up the nursery and making all of the decisions like co-sleep or bassinet, cloth diapers or disposable, bouncer or swing, and do we really need a monitor in a tiny house, or just how “required” is a rocking chair? These are the seemingly petty thoughts that have been pervading my mind and causing sleepless nights. It’s crazy how these material things just slip into our world when a few months ago I had no idea what Graco, Chico, or The Bob were.
I truly do desire to have a simple life but it’s a constant battle, no matter what stage of life you’re in, fighting for that simplicity and searching for what’s a true need verses a desire or cultural expectation. Someone I just briefly met during my pregnancy told me, there are just a few things a child truly needs: love, food, and structure. Though my life and home may not be quite that simple those are the things I do want to focus on most instead of getting wrapped up in all the rest. My hope is for life like a simple bean and cheese burrito… any maybe a few added veggies for good measure.
Here are some step by step pictures for making your own frozen burritos:
Homemade Frozen Bean and Cheese Burritos
- 2 cans refried beans
- 1/2 teaspoon cumin, optional
- salt and pepper
- 10 flour tortillas
- 1 cup cheese, Cheddar or Pepper Jack
- 3 ounces salsa
- In a pan, heat up the refried beans. Season to taste with salt, pepper, and possibly cumin. Remove from heat.
- Set out your tortillas, cheese, and salsa.
- Heat tortillas in the oven (at 200 degrees) or on the stove top for a couple minutes or until they are more malleable and easy to roll.
- Fill the tortillas with about 3 heaping tablespoons of the refried beans. Top with cheese and about a tablespoon of salsa. Fold two sides in, then roll the burrito up. Set aside then repeat with remaining ingredients.
- To freeze, wrap tightly in plastic wrap, then place in a the freezer.
- Reheat by removing wrap, and microwaving for 1 minute, cut in half then heat for an additional 30 seconds.
For the Bean and Veggie version :
Preheat oven to 400 degrees. Chop one sweet potato (skin on or however you prefer) into 1/2 inch cubes. Toss the potato with the olive oil and sprinkle with cumin as well as a little salt and pepper. Spread potato cubes out on a cookie sheet and bake for 15-20 minutes.
After about 20 minutes, stir the potatoes and add in 1/2 cup frozen corn. Add a touch more oil if potatoes look dry or are sticking to the pan. You may also add a little more cumin and salt if desired.
Bake for an additional 10-15 minutes or until potatoes are crisp on the outside but tender on the inside and corn is slightly toasted.
In a large skilled heat a tablespoon of olive oil. Add 3/4 cup frozen spinach and black beans. Stir to combine and defrost. Add in the potatoes and corn and mix together. Remove from heat.
Change your oven temp to low or about 200 degrees.
Heat tortillas in the oven or on the stove top for a couple minutes each or until they are more malleable and easy to roll. Set out cheese, salsa, warm tortillas and filling. Fill with about 3 heaping tablespoons of the potato bean mixture. Top with cheese and about a tablespoon of salsa. Fold two sides in, then roll the burrito up. Set aside then repeat with remaining ingredients.
To freeze, wrap tightly in plastic wrap, then place in a the freezer.
Reheat by removing wrap, and microwaving for 1 minute, cut in half then heat for an additional 30 seconds.