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Homemade breakfast burritos

20 September 2011

My girls like a quick breakfast. I prefer that they have a healthy breakfast, especially because as high schoolers they often don’t eat enough during the school day (short lunch period, the “difficulty” of bringing lunch from home [Impera gives me this excuse; Trixie brings a PB&J almost every day, but the cross-country team runs every afternoon until 5 pm, so I really like her to have a full belly in the morning]).

We’ve used frozen burritos for years — either buying them from our food co-op or from our local Costco warehouse. The problem is, they can be expensive (between $3 and $1.50 each, depending on where you purchase them).

We always have taco-size flour tortillas in the house, for wraps (the Consort makes hummus, with balsamic vinegar, on a regular basis, and we sprout our own seeds) and quesadillas. The Consort recently brought home the larger burrito size when he went shopping, and now I can make a batch of homemade burritos (a week’s worth) in about 10-15 minutes, not counting the rice cooking time.

Whatever you have on hand, you can put in there. They can be different every week, and you don’t have to feel tied to any particular filling. Well, except for the rice. And the cheese, and some sort of beans. For example, this week this is what I used:

  • 1 package burrito-size tortillas (10 per pack in the kind we buy)
  • 1 cup dried brown rice, cooked (makes about 2.5 cups after cooking — leaves about 1/4 cup per burrito)
  • 1 can refried beans
  • 1 can great northern beans (we only had dried kidney beans, and I didn’t realize it in time to be able to cook up a batch)
  • shredded colby jack cheese (we always have this on hand)
  • 1 packet Wholly Guacamole (this is a treat, but I had one in the freezer so used it this week)
  • sour cream
  • salsa (we don’t often use salsa, but there was an open jar in the fridge, and I needed to use it up)

Rice is easy to make, and I prefer to have it room temperature when I make these, so you don’t have to prep the rice just before you plan to put the burritos together. I lay out several tortillas on the counter, start with the refried beans (about 1/10 of a can), then the rice, add the other ingredients, ending with the sauciest one, then roll them up (making sure to fold in the sides, like a real burrito!), put them in a large baking dish or tupperware, and keep them in the fridge for the girls to grab and heat in the microwave in the mornings.

Easy peasy. I had a green mole sauce a few weeks ago that I used, and those were so so good! The great northern beans made this batch a bit boring, I think. But that’s the luck of the draw.

4 Comments leave one →
  1. 21 September 2011 1:56 am

    At our high school, we tried a short lunchtime but changed back after a single term, it didn’t work at all and was very unpopular. There simply wasn’t time for the students to fit in lunchtime clubs, music practice and so on, and have a proper meal. So we went back to the full hour.

    The burritos sound very tasty.

    • Peaceable Imperatrix permalink*
      21 September 2011 3:51 pm

      An entire hour? Oh my, I hope the students are appreciative. Our kids have 20-25 minutes.

  2. 21 September 2011 1:07 pm

    Those burritos sound delicious! The tortillas don’t dry out if not wrapped in plastic?

    • Peaceable Imperatrix permalink*
      21 September 2011 3:52 pm

      Well, the tupperware or baking dish needs to have a top on it — I wasn’t clear, was I? But the top is sufficient, no extra plastic wrap necessary.

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