Freezer-Friendly Creamy Black Bean Burritos

A few weeks ago, a number of you suggested on Facebook that you would like to see an ethnic themed Recipe Exchange. I don’t know if the Mexican-ish food that I cook qualifies as “ethnic”, but since this is my blog, I’m gonna do it anyway. 😉

For a very simple meal, which my husband and I will love and my kids will either love or hate depending on which way the wind is blowing, I am especially partial to these quick-and-easy creamy black bean and (cream) cheese burritos. I like using cream cheese, since it is often far more affordable than hard cheese – especially with coupons and sales.


  1. I love mexican food. I linked up my enchilada recipe, but we also have fun making our own tortillas and other yummy stuff. We also love quesadillas and burritos…all sorts of yummy flavors!

  2. I, too, love Mexican food. Your recipe looks so yummy–my mouth is watering.

    I don’t know if a description of my favorite Mexican-ish dish even counts as a recipe. I make a “Mexican Salad Bar” as the first course when we have guests for Shabbos lunch. I put out a big bowl of chopped Romaine lettuce, a big bowl of tortilla chips, and small bowls of chopped tomatoes, red peppers, cucumbers, avocados, cheese (for a dairy meal), and mild and spicy salsa. I also make a black bean salad with one can of well drained black beans, one green onion, one huge handful of chopped cilantro, and the juice of one lime. Then everyone makes their own Mexican salad.

  3. Jennifer S says

    This is one of our standbys that we make at least 2x/month. Original recipe had ground meat but we use Morningstar crumbles so we can have cheese. (I love cheese and our Costco just started selling a kosher shredded Mexican cheese blend!) My picky 2 year old also loves the filling and thus eats spinach without noticing. 😉

    Salsa Burritos
    Serves 6

    1 bag Morningstar veggie meat crumbles
    1 1/2 tablespoons chili powder
    1 1/2 teaspoons ground cumin
    1 package frozen chopped spinach ˆ defrosted (or use a 10 oz. bag washed spinach; baby is best.)
    1 1/4 cups chunky salsa (use the heat strength of your choice)
    1 cup Cheddar cheese — shredded
    6 medium flour tortillas — warmed

    In large skillet, defrost crumbles over medium heat. Season with chili powder, cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
    To serve, spoon approximately 1/2 cup mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

    I have another Mexican-ish recipe for Nacho Stuffed Shells that is more of a patchke, but my oldest LOOOVES them and requests them for her birthday dinner, Shavuot, etc. I will put that recipe in a new comment.

  4. Jennifer S says

    Here’s my second recipe. It sounds a little weird but it’s really really good. It’s one of my 10 year old’s favorite foods ever. And we have friends who request it every Shavuot! This recipe actually got my cheese-hating husband to eat cheese once, although now he usually makes the shells so he makes one batch without cheese for himself and one with for the rest of us. I think it’s much better with cheese!

    Nacho Stuffed Shells

    12 ounces jumbo shells (32 to 36 shells) — uncooked
    3/4 pound extra-lean ground beef (substitute 3/4 bag of Morningstar veggie crumbles or your favorite meat substitute)
    1 /4 cup oatmeal, raw
    1 package (1.25-ounce) low-sodium taco seasoning mix (no msg)
    1 cup water
    1 can (16-ounce) refried beans with chilies (we can’t find this kosher so we use a can of refried beans + part of a small can of diced chilies. Before we found kosher refried beans we used to make our own.)
    1 cup low-fat cheddar cheese — shredded
    3/4 cup mild, medium, or hot salsa (your favorite jarred variety)
    1 can (8-ounce) tomato sauce
    1/2 cup thinly sliced green onions

    Optional Garnishes:
    grated low-fat cheddar cheese
    chopped cilantro
    salsa (use your favorite jarred variety)
    Chopped avocado or guacamole
    sour cream

    Prepare pasta according to package directions. While pasta is cooking, cook up the beef in a large skillet until browned; drain well and add the oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine salsa and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

    Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. (I usually also sprinkle some extra cheese over the top.) Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired.

  5. Mmmmmmmmm! I might have to change our menu for tonight. Fish, shmish – I want Mexican now! Thanks for sharing your yummy recipes.

  6. I posted this awhile back re: crockpots or soups or something, but since today’s recipe exchange is for Mexican food, I figured a repost wouldn’t hurt.

    Chicken Tortilla Soup

    1 chopped onion
    1/2 chopped green pepper (or a full one, or none)
    1 16oz can chili beans
    1/2 bag frozen corn (or 1 15 oz can whole kernel)
    1 8oz can tomato sauce
    1 box chicken broth
    1 can diced tomatoes and green chilies (RedGold, Albertson’s brand, whatever)
    1 pkg taco seasoning
    3 frozen chicken breasts (frozen! best part!)

    Mix all ingredients in crock pot. Cook on low for 4-5 hours (or longer). Chop or shred chicken. Cook on low for another 1-2 hours (longer = better).

    Ingredient variations: You could add 16oz can black beans, another can of tomatoes/chilies, more chicken, whatever you’d like. You can also substitute beer for some of the chicken broth.

    The tortilla part — I serve with corn chips that can be broken up and put into the bowl. Also, I dice a couple avocados for people to add to their bowls… it cools the soup both in temperature and in spiciness.

    One last thing — the way i serve this, it’s a full meal for 6ish people or more. seriously. no other food. not even dessert. it’s soooo filling. Yum. Yum. Yum.

    • Jennifer S says

      I am definitely going to try this!

    • Jennifer S says

      I am definitely going to try this! And I love that you can put the chicken in frozen–I’m terrible about remembering to defrost meat the day before.

    • Jennifer S says

      First of all, sorry about the double post above!

      Just wanted to say that I made this last Tuesday and it was great. Did a couple of substitutions for ingredients that I had on hand: pinto beans instead of chili beans and plain diced tomatoes instead of the ones with chilies. (Meant to go out later and buy a can of diced chilies to add in, but it didn’t happen.) Also added a can of black beans. DH and I have been eating the leftovers all week and the flavors get even better with time. This recipe is definitely a keeper!

  7. My favorite Mexican dish is the tortilla black bean casserole dish from my Better Homes and Gardens cookbook. Link below recipe.
    2 cups chopped onion (2 large)
    1-1/2 cups chopped green sweet pepper (2 medium)
    1 14-1/2-ounce can tomatoes, cut up
    3/4 cup bottled picante sauce or green salsa
    2 teaspoons ground cumin
    2 cloves garlic, minced
    2 15-ounce cans black beans and/or red kidney beans, rinsed and drained
    12 6-inch corn tortillas
    8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
    2 medium tomatoes, chopped (optional)
    2 cups shredded lettuce (optional)
    Sliced green onions (optional)
    Sliced pitted ripe olives (optional)
    1/2 cup light dairy sour cream or plain low-fat yogurt (optional)

    1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

    2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

    3. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.

    4. If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.

  8. Jennifer S says

    I remembered two more recipes. Can you tell that Mexican-ish is one of my favorite kinds of food? 😉

    In the recipe below I again use Morningstar crumbles instead of meat. I also add a drained can of corn with the black beans, just because I like corn. I find that this casserole tastes better the next day than it does fresh, but try it both ways!

    Serves 12

    What do you get when you cross a lasagna with an enchilada?

    2 cans enchilada sauce — 10 oz. can
    1 can tomato sauce — 12-15 oz. can
    1 pound ground beef, extra lean — cooked and drained (for fun, use 4 cups cooked and chopped chicken for a different flavor, or two can of beans if you’re veggie)
    1 tablespoon cumin —
    1 tablespoon garlic powder
    12 each corn tortillas — chopped
    12 ounces black beans, canned — drained
    1 pound low fat cheddar cheese — or use jack cheese

    Preheat oven to 350 degrees and grease a 13 X 9 pan.

    In a saucepan, combine enchilada sauce and tomato sauce. Let simmer.

    Brown beef, drain and add seasonings and salt and pepper to taste.

    Add about 1/2 of the sauce to browned beef and set aside.

    On the bottom of the pan, pour 3/4 cup of sauce and add about 1/3 of the beef mixture and then beans. Next, make a layer of corn tortillas, using 1/3 of what you have. Add more beef, 1/3 of the beans, 1/4 of the cheese.

    Repeat these layers: corn tortillas, beef, bean and cheese, till everything is gone. Top with remaining sauce and remaining cheese. Bake uncovered for 30 to 40 minutes. Wait 10 minutes before digging in!

    P.S. I should give credit to Leanne Ely of for this and the two previous recipes I posted.

  9. Jennifer S says

    Okay last recipe from me (I think!). This one is from my neighbor and I actually do make it fleishig, although you could also do it with the crumbles. I don’t have amounts for all the vegetables, you just have to eyeball it or do it based on the size of your salad bowl. I’ve served it as a first course when we had guests, or if it’s just us, it makes a great Shabbos lunch by itself, especially in the summer, when cholent is too hot & heavy. We brought it to my BIL & SIL’s Purim Seudah this year, at our niece’s request.

    Taco Salad

    1 lb ground beef
    1 envelope taco seasoning mix (we use a chipotle one)
    romaine lettuce
    chopped cucumber
    chopped bell pepper
    canned corn, drained & rinsed
    black beans, drained & rinsed
    avocado, cut in chunks
    tortilla chips

    Dressing: approx. equal parts salsa & mayonnaise (again, just eyeball it)

    Cook ground beef with taco seasoning according to directions on envelope. Let cool.

    Mix lettuce, cucumber, peppers, corn, beans, and beef in a serving bowl. Just before serving, add crumbled tortilla chips, avocado chunks & dressing. Toss gently to coat. (Don’t dress too early or the chips will get soggy.) Serve with extra chips and salsa (or dressing) on the side.

    • Love all the recipes, Jennifer! We also make a taco salad – often with crumbles, so we can have grated cheese, too. And I make the dressing by mixing taco sauce and yogurt or mayo – which sounds so disgusting when I write it out, but it’s so yum!

      • Jennifer S says

        That’s how I feel about the salsa & mayo dressing — sounds gross, but actually delicious. Hope you had a good Shabbos!

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