September 5th, 2007
The Brown Bag Lunch #3: Let’s Talk Burritos
What I like about burritos, or wraps, is the fact that the tortilla is so versatile. More so than bread? I think so. You can put sandwich type items, like ham and swiss, inside a tortilla, but try and put ground beef and beans between two slices, and you’re instantly screwed. You can wrap a tortilla in a nice, tight bundle. Bread is just bread—two floppy slices of grain. Yes, the tortilla trumps all. Wahahahaha.
I can envision countless possibilities for the lunch burrito. Unfortunately, my husband is stuck on two—the taco burrito and barbeque chicken and cheddar. He’s been eating these for a year plus now and hasn’t tired of them. Ah, well. I must be thankful for that, even if it doesn’t allow me to branch out much.
Here is a full list of the burritos I’ve made, however. Maybe one or two, or all!, will spark your interest. I’m also including the recipe for the taco burrito and the barbeque chicken and cheddar, as they are the easiest and will please almost anyone. All right, here we go.
Taco Burrito
Barbeque Chicken and Cheddar Burrito
Pizza Burrito
Mole Burrito (there is a recipe on the site for mole; check under Mexican)
Creamy Refried Bean and Cheese Burrito
and two from Moosewood: Burritos from New Recipes from Moosewood Restaurant, and one of my all time favorites: Sweet Potato and Black Bean Burritos from Moosewood Restaurant Lo-Fat Favorites. Serve this latter burrito with Moosewood’s Guacamole with Roasted Corn. Delish!
How to make the Taco Burrito:
Cook 1 lb. of ground beef, along with 1 small onion. (Substitute turkey burger, if desired) Add the following spices to taste: red chili powder, cumin, oregano, garlic powder, and cinnamon. For an extra bit of heat, throw in a pinch of cayenne pepper, or a chipotle with a teaspoon or so of the adobo sauce they come in. (Chipotles are smoked jalapenos. You can purchase them in the Hispanic section of your supermarket.)
Once the beef is nearly cooked through, add 1 can of beans, either kidney, pinto or black.
Add 1 cup of corn kernels and cook mixture until warmed through.
Grate ½ lb. of cheddar cheese.
Warm your tortillas, either in the oven or microwave for easier folding. You will need 12-18, depending on the size of your burritos. I like whole grain or whole wheat. Jalapeno is good for this burrito, as well. Experiment and have fun!
On a large working surface, make an assembly line: beef mixture, cheese, stack of tortillas, and enough space to roll burritos on.
Depending on the size of your tortillas, place between ¼ and 1/3 cup of beef mixture at the end of each tortilla. Sprinkle with cheese. Roll by folding over the bottom, then the sides, then rolling up.
When all the burritos are assembled, wrap them in wax paper then place them in a large Ziploc bag for freezer storage.
How to make Barbeque Chicken and Cheddar Burritos:
Poach 4 chicken breasts. (Place in a pot of simmering waterm, seasoned with salt and pepper, for about 45 minutes, or until cooked through and easy to tear apart.)
Meanwhile, cook ½ cup of brown rice according to package directions.
Grate ½ lb. cheddar cheese.
Once the chicken is cooked through, remove from pot and shred. In a large bowl, toss the shredded chicken with your favorite barbeque sauce. Add rice and mix thoroughly.
Assemble burritos as described above.
Wallah. Really, what could be simpler than that? Anyone could make these burritos! Even your kids! (Sounds like a good weekend project, doesn’t it?)
Posted By: Kelly | Filed Under: The Brown Bag Lunch
September 5th, 2007 at 6:05 pm
Thanks for the burrito/wrap ideas. I also prepare burrito/wraps for lunch and dinner. I combine beans (pinto, black, or red), brown rice or quinoa mixture from Natures Oasis, add some good salsa, avocado and lots of cilantro. If you like cilantro, it’s a great addition. If I have left over vegetables I add those as well. Red bell pepper and corn are good. The combinations are endless and so easy.
September 6th, 2007 at 10:51 am
Yum! I love avocado and cilantro! Unfortunately, they don’t heat well, so if I’m making burritos for a brown bag lunch, I leave out the fresh ingredients. But, you could always take them on the side, right?!
September 13th, 2007 at 11:38 pm
Here in Western Mass, I would kill and maim for a decent burrito. I will have to make them myself!