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mattlacasse
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PdfHeat a large pot over medium heat. Add 30g (2 Tbsp) butter and 10 cloves garlic, minced or grated and cook for about 1 minute until fragrant. Add 2250g (5 × 15oz cans) drained pinto beans, 800g (2 jars) green enchilada sauce, 113g (4oz can) undrained green chilies, 1 Tbsp nutritional yeast, 1 Tbsp onion powder, and 1 Tbsp salt. Cook over medium-low heat for about 30 minutes, stirring occasionally, until the mixture is extremely thick and all liquid has reduced. Mash the beans directly in the pot until thick and cohesive. A wet filling will ooze out of the tortillas, so keep cooking if any loose liquid remains.
Add 360g (1½ cups) cottage cheese, 300g (3 cups) fat-free shredded mozzarella, and 226g (2 cups) Monterey Jack, shredded. Stir until fully melted and combined into a smooth filling.
Transfer the filling to a bowl and let cool for 15-20 minutes. The longer the filling cools and thickens, the easier the burritos will be to roll.
Lay out the 15 low carb burrito-size tortillas and divide the filling evenly between them (about 165g of filling per burrito), then roll tightly. Optionally, toast each burrito seam-side down in a dry pan until lightly golden to improve flavor, or skip this and pan-fry when reheating instead. Cool and store the burritos in the freezer.