Friday, October 3, 2014

Quick and Easy Burritos

Burritos are quick, easy, cheap to make and versatile.  They can easily be customized for your individual tastes, and are freezer friendly.  My favorite way to fix them is to fry them until golden brown in a small amount of oil, turning over halfway through. (If they are frozen when you start, be sure your heat is low so that the center has time to heat through.) You can also microwave them or bake them until heated through. I learned to make them from Mexican friends when we were living in Mexico.  When my kids were teenagers, this was a favorite snack to hold them over until the next meal, and the best part was that they could make them themselves.

The picture above is one of Kayte's burritos (she likes lots of cheese).  All you really need is a flour tortilla and some refried beans, but I prefer to add cheese and usually some kind of meat.  Leftover cooked chicken or pulled pork works well, or I sometimes use a piece of bacon (cooked).  Let your imagination be your guide!  They are surprisingly delicious if you stop there, but adding any combination of toppings right before serving (chopped tomatoes, salsa, sour cream or feta cheese, shredded lettuce or cabbage) takes them over the top.

They are quick and easy to put together.

  • 1 Soft-taco size flour tortilla 
  • 2 heaping tablespoons refried beans (homemade or from a can)
  • Cheddar cheese, shredded or cut in a strip
  • Meat of your choice (optional)
  • Toppings (optional) - salsa, chopped tomatoes, sour cream or feta cheese, shredded lettuce or cabbage, chopped onions)

Put a line of refried beans down the center of the tortilla, top with cheese and meat (if using). Fold the ends in and then the sides over until you have formed a roll.  That's it!  If you are going to eat it immediately bake, fry, or microwave - you can even eat it without heating if you like since all the fillings are already cooked. This makes one small burrito.  Either make several of these for one serving, or use a larger tortilla, increasing the filling ingredients as needed. To freeze, wrap tightly in parchment paper, foil or plastic wrap and put in a freezer baggie.  I prefer parchment paper, because it can go right into the microwave without unwrapping.

The picture above shows the progression from refried beans to cheese to meat (leftover carnitas).  The picture below shows how to fold the burrito.  Once folded, the next step is to cook or wrap for the freezer.

Here is an easy variation that works well for breakfast.  Heat tortilla briefly (microwave or in a dry skillet), fill with scrambled eggs, sausage or bacon (optional) cheese, chopped onion, chopped tomato, shredded lettuce or cabbage, and/or salsa).  

These are so quick and easy that you can have a batch in the freezer, just waiting to grab to take to work for lunch or to make a quick meals when you don't have much time.

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  1. I love making these! Super easy and cheap, the one-two punch of any bachelor, lol. I have noticed that mine tend to come out with the beans on one side and the cheese on the other. To fix this I found out that if you do two thin strips of beans on either side and put your cheese in between it comes out perfectly melded, for the more OCD eaters out there like myself.