Easy Corn Cilantro Burritos on the Cheap

My son loves burritos, but I don't like the price of them, especially how quickly he goes through them.  They're a perfect after-school snack, but easily 3 or 4 in one week for almost $3 a pop is quite a hefty price for burritos.  For months now, I've been making these spiffy little guys and I feel much better about the fact that they're from scratch, no oil added, loaded with veggies and as fresh and wholesome as can be.  I hope you enjoy them as much as my son does!

He loves both cilantro and corn, so enter the perfect marriage of two wonderful flavors! These are a snap to make and you'll be set for about 2-3 weeks with enough burritos to feed a small army.  Or a growing son. 

You can adjust pretty much everything in this recipe, from the veggies you add,  the seasonings, to even doubling it and being set for weeks at a time.  I also use sprouted wheat tortillas with whole grains and loads of fiber, so there's added nutrition and digestibility there.  

I make my beans from scratch, but you can definitely use a can if you need to.  Just make sure it's EDEN, as they are BPA free, and remember to rinse them really well to freshen them up.

What's great is that I reuse pretty much everything - as soon as we unwrap a burrito, we save the parchment paper we wrap them in and put them back in the freezer bag.  When they're all gone, we reuse the bag and the parchment and start all over again.  Super cheap, super easy.  That's how we roll. 

Veggie mixture:

1 teaspoon coconut oil, optional

1 vidalia onion, chopped

1 red pepper, chopped

1 teaspoon cumin

3 large stalks kale, de-stemmed and chopped

Bean mixture:

3 cups black beans

1 scant teaspoon sea salt

Add ins:

1/2 cup organic salsa

1 heaping cup loosely packed cilantro, chopped

1/2 cup defrosted or fresh corn

1 seeded jalapeno, optional (adjust to your own heat preference)

Combine the veggie mixture (without kale) in a saute pan and either use the coconut oil if desired, or a little broth to get everything going, until soft. Add in the kale and just give it a quick stir for a minute until it wilts down.  Let cool. Process lightly in a food processor. Set aside.

In a food processor, process black beans and salt until it becomes a smooth paste.  Set aside.

In a large bowl, combine the beans, veggie mixture until well incorporated.  Add in the "add ins" and mix well.  

Set aside your tortillas.  Add in about 1/3 to 1/2 cup of the mixture in the middle.  

Flip the bottom side up over the mixture. 

Flip the left and right sides over. 

Flip the whole burrito over, keeping the mixture in as much as possible.  

Wrap in parchment or wax paper and place them all in a freezer bag.  

When ready to use, wrap in aluminum foil or even just leave in the parchment paper (don't use the wax paper for this step) and bake in a convection (or regular oven) at 350 degrees for about 50 minutes.  Enjoy with fresh tomato salsa, avocado, and raw cashew sour cream.