These are ridiculously versatile. The basic recipe I’m giving you here is scrambled eggs, cheese and black beans, but you could just as easily do just cheese and beans, or add diced cooked potatoes, or chorizo, or breakfast sausage, or bell peppers and onion (or even mushrooms, though those tend to change color when frozen), or bacon/ham, or chilaquiles (super bonus points for anybody who knows what those are!) or whatever your little heart desires.
[yumprint-recipe id=’5′]Flash Freeze your burritos. Flash freezing ensures that your food items won’t stick to each other once you’re ready to pack them. Lay the uncovered pan of burritos directly in your freezer for 1-2 hours (I’ve been known to forget about my last pan overnight without it getting freezer burn, so there’s that). Once the burritos are flash frozen, you can proceed to pack them in your heavy duty freezer bags.
To serve, cut in half and place in chilled lunchbox – burrito will be thawed by lunch time. Otherwise, you may heat the wrap (we do 4 minutes for 2.5 wraps in the microwave), cut in half, and place in food thermos for kids to eat hot at lunch time.
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- RECIPE 1: Ridiculously-Easy Cinnamon Apple Chips
- RECIPE 2: Ridiculously-Easy-And-Totally-Worth-It Tomato Sauce
- RECIPE 3: Pesto Chicken Wraps (or Pesto-Mozzarella Wraps)
- RECIPE 4: Breakfast Burritos
- RECIPE 5: Broccoli Cheese Corndog Muffins
What brand /style of tortillas do you use? Yours look good in the photos – I have occasionally bought some that taste terrible , like sawdust, and would hate to use the wrong kind in massive meal prep
Hi Sarah, Good question! I use Guerrero whole wheat tortillas, which I like because they taste like actual food, and are much more pliable than others, even when no longer super warm.