Tuesday, May 12, 2015
Leftover tortilla's are rare around here, but once in awhile I will have a stack. We have found that my 8 inch tortilla's make a very cute and sensible sized burrito for the freezer. Stale tortilla's get stiff and I find throwing them in the steamer basket of my rice cooker for about 1 minute gives us a very soft and tender tortilla with good stretch for making a burrito or wraps.
Refried beans are a lot easier then you would think to make, and a thousands times better then anything from a can. I am not sure why we started using a variety of beans/peas on our refried beans recipe but now we just automatically cook a blend. Our favorite is pigeon pea and black eyed beans, but you can use any type of bean either singularly or in combo to make your beans.
We have tried cooking the onion/garlic or shallot with the beans and blending, and they never turn out as lush and velvety. For some reason, sauteing the onions with oil and adding to the already cooked beans and then blending results in the best refried beans. We like the extra fat content from a texture standpoint, but you could reduce the fat if you wanted, but probably be a slightly different texture.
While we have tried to reduce our use of the microwave and try to not use as much plastic, these are a "treat" to have as a fast food in a pinch for us. We have been very impressed at how well they heat in the microwave. I am sure you can reheat in the oven, but I haven't tried that method yet. When you pull one out and heat it, we all feel like we are eating some sort of junk food or store bought version, and it feels great to know that this is sooo much better for us and actually tastier!
1 cup dried beans of choice soaked and well cooked until very soft. (we use half pigeon pea and then a mix of black eyed beans, navy,pinto)
1 minced onion(or a couple shallots)
2 cloves minced garlic(good without as well)
3 tablespoons coconut oil(or Tj's grapeseed oil)
1 teaspoon cumin
1 teaspoon salt(safe for you)
Optional: Cayenne pepper, or Mexican oregano(no cayenne right now for Abby and she prefers them simpler without the oregano)
Safe tortilla's(I use my Softest Tortilla's ever recipe)
When your beans are just about done cooking then start sauteing your onion and garlic in the coconut oil(or Tj's grapeseed oil)
Drain beans but reserve cooking liquid(just incase your beans are too dry,odds are you won't need it)
In bowl combine the still hot well cooked beans, and the still hot sauteed onion and garlic including ALL the oil in the pan.
Either in stand mixer or hand mixer blend until fluffy. We like some chunks left but blend to the consistency that pleases you. If you for some reason they are too thick add a bit of the liquid from cooking your beans. Keep in mind, these will thicken as they sit, so plan accordingly.
Steam safe tortillas(I use my softest tortilla's ever)until soft and flexible and then fill and roll.
I allow mine to come to room temperature and then wrap each one individually in safe plastic wrap and then store in a large freezer bag.
For those who avoid plastics, place burrito's on a cookie sheet(not touching.) Freeze solid at least 4 hours. Place in safe freezer container. I find the individually wrapped last longer in the freezer.
To heat: Remove plastic wrap and place on microwave safe plate. Microwave 2-2 1/2 minutes for 2 burrito's. Or, warm in oven.
To reheat just the beans, you may need to add some water as you reheat. Then tend to dry out as they cool or after being stored in the freezer or fridge.