Sunday, November 13, 2005

Breakfast Burritos

When I go out for Mexican dinner, very often I end up ordering fajitas, one of my favorite foods. But with this delicious order almost always comes a huge plate with rice and beans, and quite honestly, I hardly eat any of it. I'm too busy stuffing my face with hot steaming tortillas, filled with spicy beef strips and lots of grilled peppers and onions :-) My sense of practicality (or being downright cheap) has me taking home the beans and rice ever since I've found a great way of using them for a different dish. One of the things I love is something easy and simple to pop in the microwave for a quick pick-me-up, or when I feel like a snack. During the week I do not always have time to eat breakfast, and it's easy to have something hot to eat on my way to work. I use the refried beans and rice as a basis for Breakfast Burritos that are easy to make, easy to freeze and easy to reheat.
Unlike the guacamole and lettuce that often accompanies the fajita fare, refried beans and Mexican rice freeze well. And that is exactly what the three small ziploc bags contain that I thawed earlier (see yesterday's blog) today.
Depending on how much beans and rice you have, adjust the amount of tortillas and eggs. The tortillas I use are about 6 inches in diameter, and the amount of filling is approximately 2 full tablespoons of beans and eggs each.

Breakfast Burritos12 whole wheat tortillas
refried beans and rice
6 eggs
1 onion
1 red pepper
1 green pepper
salt and pepper
2 cups grated cheese

Thoroughly reheat the beans and rice, and mix them. If you have some hot sauce or salsa, you can add that to the mix. Beat the eggs in a bowl, add salt and pepper. In the meantime, dice the peppers, slice the onion. Put a little bit of olive oil in a skillet and sautee onions and peppers until they are soft, add the egg mix and scramble the eggs. Now heat one tortilla at a time (in my microwave 30 seconds is exactly right), and place it in front of you on a cutting board. (Heating the tortillas will make it easier to fold them.)

Place two tablespoons of the bean and rice mix in the middle of the tortilla in a rectangular fashion, place two tablespoons of the scrambled eggs on top of the beans and add a tablespoon of grated cheese. Now fold the sides of the tortilla with your index fingers over the filling, use your thumbs to flap the front of the tortilla over the top and roll the whole burrito forward on the cutting board on top of the rest of the tortilla, hiding the filling from view. In the beginning, it will take a little bit of practice to get the amount of filling right. Follow the same procedure with the rest of the tortillas, letting the burritos cool seam down on a second cutting board. When you are done, place them separately in ziploc bags, folding the remainder of the bag over and pushing out the air. Since the burritos have cooled down quite a bit, you will not have as much condensation in the bags, and they will freeze easier.
To reheat, just pop them in the microwave for a couple of minutes and breakfast is served.

1 comment:

  1. great recipe... I never thought of taking home the rice and beans, which I toonever eat all of them.. I do enjoy your recipes