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recipe image Make-Ahead Bacon, Black Bean, and Green Chile Breakfast Burritos

Make-Ahead Bacon, Black Bean, and Green Chile Breakfast Burritos

Make-Ahead Bacon, Black Bean, and Green Chile Breakfast Burritos

Tia Mowry’s freezer burritos are like money in the bank for busy mornings—a few minutes in the microwave or oven turns each of them into an energizing warm breakfast. Making the filling and wrapping up the burritos takes only a few minutes, using pantry ingredients like canned beans and green chiles. Whether popping them onto her kids’ plates or into her bag as she heads out, they keep the whole family full on the go.

Tia Mowry’s freezer burritos are like money in the bank for busy mornings—a few minutes in the microwave or oven turns each of them into an energizing warm breakfast. Making the filling and wrapping up the burritos takes only a few minutes, using pantry ingredients like canned beans and green chiles. Whether popping them onto her kids’ plates or into her bag as she heads out, they keep the whole family full on the go.

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  • Prep time10 minutes
  • Cooking time10 minutes
  • Portions6

Ingredients

  • 2 tablespoons Country Crock® Original Spread
  • 8 slices turkey bacon, chopped
  • 1 (4.5 ounce) can green chilies, either mild or hot
  • 1 (15.5 ounce) can black beans, drained
  • 6 8-inch flour tortillas
  • 1 1/2 cups shredded Mexican blend cheese

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. In a large skillet over medium-high heat, melt the Country Crock. Add the chopped turkey bacon and cook, stirring occasionally, about 3 minutes, until crisp. Add the green chilies and then the black beans. Turn the heat to medium-low. Using a potato masher, coarsely smash the beans to create a creamy, refried-bean-like texture. Let the mixture cook 2 to 3 minutes to blend the flavors.
  2. To roll a burrito, lay 1 tortilla on a work surface. Spoon a little less than ½ cup of the bean mixture onto the lower half of the tortilla, on the side closest to you, leaving a clean border on the edges. Put about ¼ cup of cheese on top of the beans. Fold the lower left and right sides of the tortilla in, and then roll the tortilla away from you to tightly enclose the filling, tucking in the sides as you roll. If storing in the fridge, spread out a piece of plastic wrap and roll the burrito in it, tucking in the sides. Repeat with the remaining tortillas to make a total of 6 foil-wrapped burritos.
  3. Store the burritos in the fridge for up to 5 days; to serve, briefly re-warm them in the oven or toaster oven, or in the microwave for 60 to 90 seconds. You can also freeze the burritos for up to 6 months. Defrost them straight from the freezer in a 425-degree F oven or toaster oven for 25 minutes.
Tia’s Tip: When working with leaner turkey bacon, crisping it in Country Crock adds extra depth of flavor.

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