Quick Lunchbag Burritos
Time Required: 10 (10 total)

There is a day towards the end of the school year when brown baggers would rather go hungry than bring another sandwich.  Give them a tasty alternative and worry less about meat and mayonnaise getting too warm!  It can also be a very efficient way to use any leftover beans in the refrigerator.


30 oz(s) pinto beans -- mashed with a fork, or canned refried
2/3 cup(s) salsa
1 1/4 cup(s) shredded cheddar
1 tbsp nutritional yeast -- optional
1 1/2 cup(s) chopped spinach -- julienned
6 whole wheat tortillas


Prep Work:  Shred cheese.  Mash beans if not refried. Julienne spinach.

1.  Heat oven to 350 degrees.

2.  Mash beans with a fork in a medium bowl or with a mixer. (if needed). Add salsa and mix. Mix in nutitional yeast and/ or a few leaves of torn spinach if using.

3.  If tortillas are not very flexible, heat a skillet or griddle to medium and warm tortilla on both sides until flexible enough to roll without tearing.  Place tortillas on a baking sheet.

4.  Place 1/4 of bean mixture in center of a tortilla.  Top with 1/4 of the cheese and roll burrito. Place seam side down and repeat for other burritos.

5. Put baking sheet in oven to melt the cheese, approx. 5-8 minutes.  Let burritos cool and wrap individually in tin foil. 

“Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.”     


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