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

These freezer burritos are like money in the bank for my family’s 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 I’m popping them onto the kids’ plates as I prepare for my day or into my bag as I head out, they keep us all full on the go.

Cooking Time20 Min Portions6 Servings

When working with leaner turkey bacon, crisping it in Country Crock adds extra depth of flavor.

INGREDIENTS

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

INSTRUCTIONS

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 chiles 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.
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. Spread out a piece of plastic wrap (optional if storing in the fridge) and roll the burrito in it, tucking in the sides. Cover with foil. Repeat with the remaining tortillas to make a total of 6 foil-wrapped burritos.
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.