Bean & Cheese Burrito

Bean & Cheese burritos are the recipe of the week. Savory, cheesy, and packed with protein – it’s a great budget stretching dinner to add to your meal rotation.

Visit Isabel Orozco-Moore’s blog Isabel Eats to read her way to make a burrito (including a nice picture guide for folding.)  Her blog is great! Bringing authentic Mexican recipes with gorgeous photographs, her work is to share well tested versions that are easy for even beginning home cooks. Besides her website she is on youtube and instagram.

In the bag today you have the basic building blocks for a simple burrito: tortillas, cheese, beans, and taco sauce.  You can add ingredients at home to make Isabel’s version or try your own.

Tip: Store extra refried beans, cheese, and tortillas in the refrigerator after opening.


Food & Meal Planning Thought of the week: 

When I was living in the dorm my sophomore year, I had a meal plan that covered some but not all of my meals. Bean burritos were a go-to meal for me. They can be made easily in the microwave or on the stove top. One can of refried beans can make 4 small or 3 medium burritos. They were a piece of my food strategy.

What were my food needs? I knew my time was valuable to me – I had a full course load, 2 campus jobs, traveled on the debate team, I was dating, joined a faith community, and had fun just being with my friends on campus studying or at that time sitting in lounges watching music videos on tv.

I thought about how food fit into my priorities.  I wanted to ‘eat healthy’ and not work too hard at it. I wanted foods ready in a couple of minutes that were fast to eat. To feel satisfied I wanted to eat protein and fiber rich foods. Variety was less important to me in my dorm so there I arrived at my strategy. To feel satisfied I wanted to eat protein and fiber rich foods.

I would regularly buy a jar of peanut butter, a loaf of bread, a small jar of raspberry jelly, tortillas, a can of refried beans, and the smallest pack of cheese at the grocery store. I’d visit Taco Bell occasionally and stock up on extra packets of hot sauce to keep in my dorm so I didn’t have to spend extra money.  Peanut butter and Jelly alternating with bean & cheese burritos wasn’t always a lot of variety but it met my needs for food strategy. I could change it up when I decided to.

-Emily, Food Security Programs Manager at the the BNC

Baked Potato


  • Potato
  • Sour Cream
  • Butter
  • Green Onions

Directions for Oven

  • Preheat the oven 350 F°
  • Wash potato with a scrubber/brush
  • Dry potato and poke holes in potato with a fork
  • *Optional* coat potato with olive oil and sprinkle salt on the outside
  • Wrap Potato in tin foil and place in oven
  • Bake in oven for an hour or until soft

Directions for Microwave

  • Wash potato with a scrubber/brush
  • Dry potato and poke holes in potato with a fork
  • Place potato in microwave for 4 minutes

Directions for after done baking

  • While you wait, wash and dry green onions and cut into thin slices
  • Once potato is done, cut through potato lengthwise and crosswise three quarters deep’
  • Use a knife to open up potato in between the cuts
  • Add sour cream, sliced green onions, and salt and pepper to the inside of the potato

Things that go good with baked potatoes

  • Salsa
  • Cheese
  • Chili
  • Beans
  • Broccoli

How to Ripen Fruit

Some fruit are picked at the peak of ripeness and will taste best when eaten soon after picking like strawberries and cherries. Other fruits like pears, avocados, kiwi, bananas, and tomatoes can be picked when fully grown but firm and will ripen later. 

Ripe pears and avocados should not be mushy but the surface should be able to indent if pressed.

How to ripen fruit faster: Place avocados and pears in a paper lunch bag, fold the top over and leave at room temperature on the counter. Gas will concentrate in the bag to ripen the fruit.  Tip: adding an apple to the bag can help it go faster. Check the bag daily to see when fruit is ready.

Apple Dump Cake


  • 2 Apples
  • 1 Box of Betty Crocker Super Moist Yellow Cake Mix
  • 3/4 cup butter (melted)


  1. Heat oven to 350 degrees, spray 8X8 pan with cooking spray or use butter to grease the pan
  2. Peel and chop up 2 apples to spread evenly on the bottom of the pan
  3. Top with dry cake mix and distribute evenly over top the apples
  4. Melt butter in microwave and pour over top cake mixture, tilting the pan to get the top coated evenly
  5. Bake 45 to 50 minuets, until lightly golden brown, mostly dry on top, and bubbly around the edges

Potato Salad


  • 4 Potato’s
  • 2-3 Hard Boiled Eggs
  • Mayo
  • Sweet Relish
  • Mustard
  • Celery
  • 1 Red Onion
  • Green Onion
  • Paprika


  1. Cut potato’s in half, put into a pot of cold water and bring to a boil. Boil for 20 to 25 minuets.
  2. Once cool and soft, cut potato’s into cubes
  3. Peel hard boiled eggs, chop, and add into the potato’s
  4. Cut and dice celery and red onion, add to the mix
  5. Next add the mayo, mustard, and sweet relish packets and fold into the potato’s
  6. Finally garnish with sliced green onion and paprika, enjoy!

Cucumber Salad


  • 2 cucumbers
  • 1 medium onion sliced
  • 1/4 cup vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/3 cup fresh cilantro or dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Chop cucumbers into slices and dice or slice the onion, mix in the same bowl.
  2. Season with salt and pepper.
  3. Mix vinegar, water, sugar in a small bowl.
  4. Pour over the cucumbers and onions to toss and coat evenly.
  5. Sprinkle some fresh cilantro or dill to top it off!

Garlic Bread


  • Half a baguette
  • One head of garlic
  • One stick of salted butter
  • About 3 pinch each of rosemary & thyme powder
  • Grape tomatoes
  • Basil

1. Preheat oven to 425 degrees
2. Soften butter (not melted)
3. Peel garlic 5~8 garlic cloves (depend on desired flavor)
4. Mince garlic cloves or use a garlic presser
5. Mix the minced garlic and herb powder with soften butter
6. Slice baguette to desired thickness
7. Spread garlic butter on bread and place on baking sheet
8. Bake bread in oven for about 15 minutes or until edges are browned and crispy
9. While waiting for the bread, clean and dry tomatoes and basil
10. Slice tomatoes in half and roughly chop basil
11. Heat a medium pan with some olive oil and any left over garlic butter
12. Add in the tomatoes and basil
13. Add in salt and pepper to taste
14. Sauté until soften
15. Top the baked garlic bread with sautéed tomatoes and basil, enjoy!

Street Corn


  • Corn on the cob
  • Mayo
  • Crumbling Cheese
  • Chili Powder (2 teaspoons)
  • Tajin (2 teaspoons)
  • Lime


  1. Shuck the corn, taking all the husk and silks off the corn.
  2. Bring a pot of water to a boil, and boil corn for 3 to 5 minutes.
  3. Next use a pan on medium to high heat and place corn inside to sear the outside, rotating the corn every so often to get all sides.
  4. Let cool till you are able to touch it, then cover the corn on the cob with mayo.
  5. Crumble the cheese on a plate, and roll corn through it to evenly coat the corn.
  6. Next sprinkle on the tajin and chili powder.
  7. Finally cut and squeeze the lime over the corn and enjoy!


Healthy Beaver Bags are weekly recipe kits available to the OSU community 12-2:30pm on Fridays at the Basic Needs Center – 1030 SW Madison Ave, Corvallis OR 97331. Follow our instagram @BNCatOSU to preview the theme Fridays before you come over.

Each Healthy Beaver Bag included eggs and yogurt as well as ingredients to try a recipe. Always free to OSU community members. Must have an OSU ID number to participate.