Before Fiona was born we cooked and froze a whole lot of food to have for the post-partum period. It was one of the best ideas ever. I highly recommend it to anyone who is pregnant if you have a deep freeze. We filled ours to the brim (the picture below was before we had finished) but had enough meals that we didn’t really have to cook for about 6 weeks afterwards. We also made some lunch and snack foods that were easy to pull out and throw in the oven.
One of the recipes I get asked for the most is the one for the burritos we made. So rather than constantly retyping it I am just going to post it here so I have somewhere to direct people to! I believe the tortilla recipe is originally from my friend Annie and the yam and bean burritos are from another friend who does not have a blog. The refried bean burritos I believe we just got the recipe off the internet. I have them written down in Evernote now and didn’t think to write the sources for them. We quadrupled (or maybe even more) the recipes, so we would have lots. It was a lot of work but with two of us working on it it didn’t take too long and they are so worth it. The tortillas are amazing.
- 360 ml (1.5 c) unbleached flour
- 120 ml (.5 c) whole wheat flour
- 5 ml (1 tsp) sugar
- 7.5 ml (1.5 tsp) baking powder
- 5 ml (1 tsp) salt
- 75 ml (5 tbsp) shortening, lard, or unsalted butter (shortening/lard is better and butter will make it “poof”)
- 180 ml (.75 c) hot water
In a large bowl mix together flours, sugar, baking powder and salt. Cut in shortening or butter until pea sized balls form. Slowly add hot water while mixing with wooden spoon. Knead with hands for a couple minutes when dough is stiff and hard to mix. Shape with a ball and put in a bowl covered and let rest 1 hour.
Line a baking tray with parchment and set aside. Pinch off a bit bigger than golf ball sized balls of dough and roll in hands. Dust lightly with flour and set on sheet. Finish with rest of dough. Let sit for another hour.
Lightly sprinkle flour on counter and roll out ball of dough into a thin circle. You can put these aside with parchment stacked in between but I usually cook and roll out at the same time. To cook heat an oiled cast iron pan (or non stick skillet) over medium heat. Turn tortilla when you see bubbles form underneath and finish the second side when it’s golden. Keep warm until serving.
Makes 10-12 smaller tortillas
Yam and Bean Burritos
2 medium sweet potatoes
1 small onion, finely chopped
1 tbsp olive oil
1 19 oz can black beans, drained and rinsed (or use dried beans that have been soaked and cooked)
1 cup stock
2 garlic cloves, minced
1 1/2 tbsp chili powder
2 tsp ground mustard
1 tsp ground cumin
1/2 tsp salt
4 large flour tortillas
1/4 cup of salsa
Boil sweet potatoes in large pot. While potatoes are cooking saute onions in medium sauce pan until translucent. Add black beans, stock, garlic, chili powder, mustard, cumin and salt; simmer, uncovered over med-high heat for 15 min. Drain water from sweet potatoes, return to pot and mash with potato masher. Set aside. Once bean mixture is done, mash with potato masher and set aside. Spread tortillas on counter. On each tortilla put: 1 tbsp of salsa, 1/4 of the sweet potatoes and 1/4 of the beans. Roll up each burrito and serve as is, or bake in oven until crisp.
Refried beans
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed (I think we used half black beans and half pinto)
- 1/2 fresh jalapeno pepper, seeded and chopped (optional)
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin, optional
- 9 cups stock and/or water
Directions
To make bean and beef burritos, we browned some ground beef and added garlic, onions, taco seasoning, tomatoes, and chili peppers before rolling them into burritos.
We wrapped all the burritos in pairs in tin foil, labeled which kind of burrito was in each, and froze. When we wanted to eat them we put them in the oven with the foil loose until they were warm all through.
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