Freezer-Friendly Black Bean Burritos Made on a Home Gas Stove

Storage-friendly recipes that promote food storage have never been more critical than in this current Coronavirus pandemic. We’ve had to rethink everything from how to source food safely to how we cook and store food to gain ultimate nutrition without being wasteful. 

One recipe we’ve come to love that fits into this new post-pandemic philosophy of food and eating are tasty, freezer-friendly burritos. Burritos are a versatile Mexican recipe, and not just for breakfast but for lunch and dinner too. 

In this post, we’ll examine how to make tasty, delicious, and storage-friendly burritos on your home gas stove, to ensure a steady supply of tasty food for your family during and after this global health crisis. 

Freezer-Friendly Black Bean Burritos

The mainstay of this recipe is a pot of creamy black beans made on a home gas stove. 

Black beans are a vital component of Mexican and Tex-Mex cuisine and are healthy and versatile. They are high in fibre and protein, and contain sufficient amounts of phosphorus, iron, magnesium, calcium, manganese, zinc, and copper, to contribute to building bone structure and strength. 

They are also affordable; a small amount goes a long way. Use them in soups, tacos, veggie bowls, and bakes topped with gooey cheddar, Gouda, or Emmental.

In this recipe, we cook twice the amount of black beans you need, so you can go ahead and freeze the leftovers for later use. 

We kept the base pantry-friendly to avoid you going out unnecessarily to look for hard-to-find ingredients (think social distancing). Customize the recipe any way you want. You can include affordable bulk ingredients like beef or pork mince, more veggies like sweet corn and peas, and according to your preference incorporate long-shelf-life ingredients like homemade spicy chorizo, tofu chorizo, or soy chorizo.

Recipe

Cook Time: 3 hr. 40 min

Servings: 6 – 8

Ingredients

Black Beans:

1 lb. dried black beans rinsed, or two 15-oz. canned black beans

84 oz. water or vegetable stock

2 chipotle chillis in adobo sauce

1 strip of kombu (dried seaweed)

½ white onion, peeled

4 cloves garlic, peeled and left whole

2 bay leaves

2 tbsp. tomato paste

2 tsp. smoked paprika

2 tsp. sea salt 

1 tsp. ground cumin

½ tsp. dried thyme

½ tsp. dried oregano

Burritos:

6-8 10-inch flour tortillas

8 oz. grated cheese of choice

4-6 large free-range eggs

8-9 oz. chorizo, casings removed

8-9 oz. pork, beef, or chicken, minced (optional)

4 tbsp. canola oil, divided into two portions, or more as needed

Black pepper, to taste

Sea salt, to taste

To Garnish: 

• Chopped fresh coriander
• Fresh, diced tomatoes
• Fresh, diced avocado
• Diced red onion

Method:

1. Add the ground cumin, bay leaves, thyme, oregano, chilli, smoked paprika, tomato paste, black beans, garlic, onion, salt, and water or veggie stock to a pan. 

Expert Tip: Because the beans were not soaked overnight, adding a strip of kombu (dried seaweed) makes them easier to digest.

1. Cook the beans until tender, about 2 hours. 
2. Remove and discard the onion and seaweed, add the two chipotles in adobo sauce, and simmer for 10-15 minutes to evaporate some of the cooking liquid.
3. If the beans are undercooked, cook for an additional 10-15 minutes. 
4. Remove and discard the bay leaves chipotle chilli peppers, and then drain half of beans for the burritos. Store the remaining beans in their liquid in the freezer or fridge. 
5. Now heat two tablespoons of canola oil in a large non-stick pan on your home gas stove. 
6. Crumble in the mincemeat and the chorizo into the pan and sauté for 5-8 minutes before transferring to a plate.
7. In a medium mixing bowl, beat and season the eggs, add more canola oil as needed and reduce the heat to medium-low. 
8. Pour in the beaten eggs, set them for 1-2 minutes, and then reduce the heat to low to finish cooking them, before removing from the heat. 
9. Begin assembling the burritos – divide the cheese, chorizo, mince, black beans and eggs evenly among the tortillas. Keep the filling in the lower two-thirds of the tortillas. Add the garnish of your choice.
10. Fold the burrito sides over the filling and starting with the side closest to you, and roll into a cylinder, tucking in as you go along. 
11. At this juncture, you can store the assembled burritos.
12. To heat, place a tablespoon of canola oil in a large non-stick pan over medium heat on your home gas stove until shimmering. 
13. Add 1-2 burritos into the pan, with the seam side facing down. Cook until the tortilla is crisp and golden, making sure to brown on all sides. 
14. Serve immediately, with a side of sour cream.

Recipe Notes: 

• You’ll need a powerful home gas stove or an electric pressure cooker such as an Instant Pot to slow-cook the perfect beans.  
• These cooked black beans can be frozen in vacuum-sealed freezer bags for six months or kept in the fridge in their cooking liquid for five days.
• The assembled burritos can also be frozen in vacuum-sealed freezer bags for three months or be kept in the fridge for up to 3 days. When ready to eat, thaw them overnight in the refrigerator or microwave on the “DEFROST” setting before heating in a frying pan on your home gas stove.

Wrapping It Up

Undeniably, the COVID-19 pandemic has forced us to think about sustainable ways of sourcing, cooking, eating, and storing our food. Trends in bulk cooking, veggie cooking, and raw diets are on the rise, in favour of eating meat and unhealthy junk food.

If you’re looking for a cooktop that can help you make nutritious food for your family at home, contact Goldline for valuable advice on the best home gas stove for your needs. We have a wide selection of both gas and electric cooktops that will help you cook nutritious and healthy meals for your family.