dawn_mo
Well-known member
It pretty much varies as to what I have on hand.
Here are the staples; refried beans, rice, scrambled eggs, cheese and salsa.
Then I add any of the following; diced cooked potatoes, ham, bacon, sausage, and green chiles.
I use large burrito size tortillas and fill them quite a bit. I am feeding a teenage boy with these. I first put a layer of beans, then rice, then potatoes, cheese, salsa, and slightly undercooked scrambled eggs (all of these items are hot, so they melt and hold together). Then I top with the other items. Make sure your tortilla is warmed and pliable. Fold up, wrap and set aside. When you are all done pack them in freezer bags, you can pack them pretty tight. Let them cool completely and freeze.
These are best if you let them thaw overnight in the fridge, but we usually aren't that organized, so unwrap the burrito and then loosely wrap, make sure the sides are open, then nuke for about 60 seconds, turn over and nuke again for about 60 seconds and let rest 5 minutes. You will have to fool around with the cooking time, but the resting time seems to really help it with out drying out the ends of the tortillas.
I make a variety of these and they change as I run out of ingredients. I always make sure there is enough beans as they act as kind of a mortar to hold them together. This is the same process that I use for the bean and cheese and chicken burritos. It is worth the effort.
Here are the staples; refried beans, rice, scrambled eggs, cheese and salsa.
Then I add any of the following; diced cooked potatoes, ham, bacon, sausage, and green chiles.
I use large burrito size tortillas and fill them quite a bit. I am feeding a teenage boy with these. I first put a layer of beans, then rice, then potatoes, cheese, salsa, and slightly undercooked scrambled eggs (all of these items are hot, so they melt and hold together). Then I top with the other items. Make sure your tortilla is warmed and pliable. Fold up, wrap and set aside. When you are all done pack them in freezer bags, you can pack them pretty tight. Let them cool completely and freeze.
These are best if you let them thaw overnight in the fridge, but we usually aren't that organized, so unwrap the burrito and then loosely wrap, make sure the sides are open, then nuke for about 60 seconds, turn over and nuke again for about 60 seconds and let rest 5 minutes. You will have to fool around with the cooking time, but the resting time seems to really help it with out drying out the ends of the tortillas.
I make a variety of these and they change as I run out of ingredients. I always make sure there is enough beans as they act as kind of a mortar to hold them together. This is the same process that I use for the bean and cheese and chicken burritos. It is worth the effort.