Bulk Breakfast Burritos: Convenient, Cheap, Healthy, and Easier Than You Think

I’m a big believer in eating a good breakfast to start your day. A healthy, high-protein, low-fat breakfast provides the fuel you need to get going in the morning.

The problem is that most mornings are really busy. When your alarm goes off, you have to take a shower, get dressed, find your stuff, complete a little task or two, and if you have kids, help them get ready for the day as well. To put it simply, most mornings we don’t have time to prepare such a breakfast.

Of course, one could stop by a fast food place or a coffee shop for a quick breakfast, but that eats five or ten minutes during the commute – and is ridiculously expensive, too. A tiny breakfast burrito from a fast food restaurant costs two bucks, is pretty unhealthy, and doesn’t taste all that great, either. A cup of coffee and a pastry from Starbucks might hit the spot, but is it really worth five or six bucks every day?

My solution to all of these problems is pretty simple: just make a big batch of healthy breakfast burritos during the weekend and freeze them up. Not only are the burritos really healthy, they’re also very cheap to prepare, and they’re very convenient in the morning since you can microwave them as you’re getting ready and eat them on the go.

You can make a big pile of healthy, tasty breakfast burritos for less than seventy five cents a pop in less than an hour. In fact, I recently did it myself and I’ll walk you through the whole process.

The Stuff You Need
All you need for your basic burritos are 32 burrito-sized flour tortillas, two dozen eggs, four cans of black beans, a jar of salsa, some saran wrap, and some green onions (optional) and shredded cheese (optional).

Ingredients for mass breakfast burritos

That’s all you need to make thirty two delicious breakfast burritos. Let’s figure up the total cost.

Three dozen tortillas – $8.85 ($2.95 per dozen)
Two dozen eggs – $4.40 ($2.20 per dozen)
Four cans of black beans – $6.00 ($1.50 per can)
Saran wrap – $3.95
Jar of salsa – $2.95
Total cost – $26.15 ($0.72 per burrito)

You can easily save $4 on the black beans by buying a bag of dried black beans and boiling them yourself, but it would add some significant time to the cooking process.

Preparing the Burritos
If you’re adding any vegetables (see below, “Some Optional Ideas”), put these in a medium pot and cook them over medium high heat for a few minutes before doing anything else. This caramelizes onions and peppers, for example.

Open up all of the cans of beans and drain off the sauce. I put the beans in a strainer and run water over the top because I do not like the sauce that beans are packed in.

Crack all of the eggs into a bowl and beat them with a fork until they’re roughly consistent. Pour this egg mixture into a medium pot (with the vegetables, if you’re using them) and begin cooking the eggs over medium heat. Stir them constantly, scraping any cooking eggs off of the bottom of the pan. As soon as the eggs just start to cook, add all of the beans to the pot.

Keep cooking the egg/bean/vegetable mix, stirring continuously and scraping eggs off the bottom and side of the pan, until the eggs are thoroughly cooked. Remove from heat.

Take out a single tortilla and put a large spoonful of egg mixture onto the tortilla (about two heaping tablespoons). Put a tablespoon or so of salsa on top, along with anything extra (see below, “Some Optional Ideas”). You’ll want to put the eggs and salsa in the middle of the burrito, near the bottom, as shown below.

Assembling a burrito 1

Folding these up is easy. First, fold over the sides of the burrito, mostly covering the ingredients…

Assembling a burrito 2

… then just roll this up from the bottom tightly.

Assembling a burrito 3

Burrito’s done! Just wrap it in Saran Wrap and move onto the next one.

In the end, I wound up with thirty two burritos and a bit of leftover eggs and beans which I’m saving for lunch.

Finsihed!

The entire process, by myself with no help, took about an hour. The burritos themselves cost about seventy cents a piece, though I could have done things to make them cheaper (like using dried beans and cooking them myself and using cheaper ingredients).

Some Optional Ideas
Here are a few good optional things that can jazz these up some more.

Spicing the eggs While cooking the egg mixture, add one or more of these: tarragon, chili powder, garlic powder, black pepper, red pepper.

Green onions or peppers Chop up some green onions or peppers and cook them in the pan for a few minutes before you add the eggs. Tip: if you do green onions, use scissors to cut them up directly over the pot instead of using a knife.

Cheese Put a bit of grated cheddar cheese on top of the eggs and salsa just before you close up the burritos.

Warming Up the Burritos
Reheating these burritos is quite easy – and they don’t have to be dry, either.

Simply take a burrito out of the freezer, take off the saran wrap, and wrap the burrito in a paper towel. Put it in the microwave on defrost for two minutes, then cook on high for a minute and a half or so. This will produce a warm, moist burrito. You may need to play with the exact times a bit depending on your elevation, your microwave, and the size of the burrito you made.

Let it cool for a minute or two in the microwave, then you can easily carry the burrito with you in the paper towel. The paper towel will help prevent any leakage and can provide a napkin when you’re finished.

These burritos are ovo-vegetarian, quite healthy, delicious, and packed with protein. You can prepare them in just a few minutes in the microwave when you’re busy in the morning and, best of all, they cost less than a dollar.

Sounds like a deal to me.

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  1. Kate R. says:

    I tried this after reading one of your other posts about cooking food ahead in bulk to save money, but made the mistake of adding potatoes…unfortunately, the high water content doesn’t defrost as fast as the cheese/eggs mix, so I ended up with a burrito that was warm with a couple of frozen cold spots. Advice: avoid potatoes. Besides the issue with the potatoes, they are super-convenient and quick to make!

  2. Sarah says:

    Good idea and well illustrated. I’ll have to try this someday as I love breakfast burritos.

    Those black beans seem way pricey. I buy the store brand and spend about $.60/can.

    I would love to see more posts like this.

  3. Kristen says:

    If you replaced the eggs with ground beef or sliced chicken, you’d have lunch/dinner burritos!

  4. liv says:

    That is awesome. If you live in Southern California, breakfast burritos are not in short supply. I also make breakfast nachos one morning. I had nothing to make and threw together some scrambled eggs, and leftover ground turkey and used those scoops chips to scoop them up. With some salsa or hot sauce, it ended up tasting pretty good.

    Buying the food in bulk isn’t a bad idea, but I’m not sure how reheated burritos will taste vs. fresh ones.

  5. Josh says:

    I’ve been making these for a little while after getting inspiration from your first post. I usually do onion, green pepper and tomato for veggies.. then mix in the eggs like you prescribed. I was using turkey smoked sausage for the meat, but the last batch, I browned a pound of ground turkey and then simmered it with cumin and chili powder to kinda make a taco/burrito meat. I think it’s a bit healthier than the processed smoked sausage. I also did it with just egg whites, and whole grain tortillas. Trying to make things a bit healthier but still filling. The whole grain tortillas are usually smaller in size.. so it can be a little bit harder to roll if you overfill. Only other thing is i usually nuke wrapped in a moist paper towel.. otherwise they still seem to get dried out.. could be because of the different tortilla. Thanks for the post and the inspiration!

  6. Phil says:

    This is exactly what I’ve been looking for. Awesome tip and guide!

    I wonder if Amazon has these items on subscribe and save so I could get them shipped every month…

    Now if I can find a guide to mass produce lunch and dinner for the week or month. I don’t mind eating the same thing every day.

  7. Rachel says:

    Thanks for this great idea!! I too would love to see more posts like this, cheap meals to make ahead and freeze.

    Thanks for sharing!!
    Rachel

  8. Ivy says:

    You can save money on saran wrap by “flash freezing” the finished burritos on a cookie sheet until hard and tossing them into freezer bags. They won’t stick together if they’re pre-frozen. I like to add chorizo to mine. Fried potatoes are also excellent.

  9. Janet says:

    Making flour tortillas from scratch is really easy–just flour (bread or regular), shortening (imitation butter flavored tastes good), pinch of salt and water. They taste so much better than the ones from the store and are a lot cheaper. You just need practice to get them to roll out into circles and not irregular ovals, but that’s part of the charm of eating homemade food-it’s not assembly line perfect.

  10. Huck says:

    I’m not sure it saves any prep or assembly time but I put all ingredients in a big baking dish and bake a sort of egg casserole. Then I cut out rectangles of the finished product and wrap em up (not my invention…I read it somewhere awhile back). I have also found the moistening the paper towl you wrap it in during microwaving helps.

  11. Carrie says:

    Yum! Even cheaper (and better texture): buy dried black beans, soak them overnight, then cook them in your crock pot.

  12. PF says:

    I cook up a big batch of brown rice on Sunday and use it to make pre-made rice/bean/cheese quesadillas for the week. Same concept, but for lunch. I also cook several days worth of the rice with eggs for my breakfast. It saves a TON of money and a ton of calories.

  13. Tanja says:

    I’ve starting making burrito’s recently, having basically never eaten them before a month ago (dunno why, just never really happened…).
    I found that they freeze easily and heat up nicely in my oven (I don’t use a microwave), or taste pretty good cold, when I let them defrost overnight.

    I have not yet tried a version with eggs though…

    I fold them according to http://howtowrapaburrito.com/ leaving the bottom part a bit wider than the top, and letting them rest for a bit before I toss them in one container for freezing. They stick together a little but I found them easy to seperate once fully frozen.

    The saran wraps per piece seems a bit wasteful to me (not being judgemental, I’d just have to go out and buy that stuff when I have perfectly good containers that hold about 4 each)

    I love having frozen burrito’s in the freezer for when I get hungry :D

  14. Jane says:

    I don’t get it. Breakfast burritos are $0.99 in my neighborhood and they’re made fresh daily. Why would I want a frozen one over a fresh one if I’m only saving a quarter?

    Please don’t tell me that saving $0.25 x 365 = $91.50 and compounded over 10000 years will make me a millionaire.

  15. Trent, you made my day! Im salivating at my desk! This is my weekend project! Way to be the frugal and fantastic chef!!!

  16. Britni says:

    Has anyone reheated without a microwave. We don’t own one and I’m just wondering how you would reheat these in a toaster oven? I think they would dry out.

  17. Jimbo says:

    Will be making these on Sunday. LOVE these kind of posts!

  18. Matt says:

    I’ve also found that after draining the black beans, heating them separately for a few minutes in a side pot with a jar of cheap salsa (Pace Picante works fine too… basically a store brand that isn’t great for dipping is what you want her) at a ratio of about one 8oz jar/salsa to 2 cans of beans adds a great kick to the beans.

    I use this for most Tex-Mex style dishes, and it seems like it would fit right in here as an easy way to spice things up for a few extra dollars per batch.

  19. momof4 says:

    We made our own tasty whole wheat tortillas a couple of weeks back following a recipe from allrecipes.com. Super easy, the kids had fun helping and we made 26 for less than $2. You do have to take the time to let the dough rise for an hour , roll them out , then cook them on the griddle, but this is one of those tasks that i’ll do at night while chilling with music or tv ( like ironing or sewing to repair clothes etc, doesn’t take a lot of brain power.)

  20. SP says:

    I really liked this post. And the style. Nice.

    I’ve made breakfast burritos before (the less healthy kind with meat…) and they are quite the time saver if you one for hot breakfasts.

  21. Danielle says:

    You can get your tortillas for cheaper too by buying them at costco. I think it’s about 4 dollars for two packs of 18? Not sure but it is less than 8 dollars for sure. Ours used to carry black beans for less than a dollar a can but not lately. I don’t think I have ever paid over a dollar for a can of black beans though- even at the grocery store.
    If you cook your own black beans do them in the crockpot so you don’t have to watch them as closely.

  22. K says:

    I love the illustrated how-to posts. Maybe you can do these instead of the book review on Fridays (in response to your post a few days ago), or maybe every other week? I don’t like the book club posts but I don’t mind a single book review here and there.

  23. Courtney says:

    How do these freeze?

  24. Add Spam and Frank’s Red Hot Sauce. That is all.

  25. Eric says:

    I LOVE IT!! More posts just like this please!!

  26. EngineerMom says:

    Black beans in the crockpot – easy and cheap – about four cans’ worth for 0.99 (1 lb of black beans in my area). You don’t have to soak the beans if you don’t put any salt in the cooking water. Add salt afterwards, though, or they’ll be very bland!

    I’m planning to try this for lunch burritos. I’m tired of sandwiches and want something hot.

  27. jon says:

    This is a great idea and I’d like to note an option for those who shop at Trader Joe’s-

    TJs sells a FANTASTIC tofu chorizo that adds tons of flavor. These are a great snack to throw in the bag on the way to work.

  28. You just made me hungry! I’ve been looking for breakfast inspiration for a while now, and you nailed it! I’m off to the store to go buy ingredients! Thanks Trent!!!

  29. Karen says:

    To Courtney #15 – they freese great. I made something similar in the past and no problems on the freezing. Even heated them up in the plastic wrap. Great grab and go. Even ate them for dinner if too lazy to cook.

  30. Juniper says:

    Any opinions on substituting corn torillas (to avoid wheat/gluten)?

  31. viola says:

    You can make them a little cheaper by using fajita size tortillas that are the generic brand or baked by your local grocery store.

    Left over cooked steak or chicken is a great add-in.

    If you’re going to heat them in the plastic wrap, make sure none of the salsa (or other acid) can leak out, as you’lll have a burrito with nice melted plastic on your hands.

  32. Doug says:

    One note here – be sure to use corn tortillas instead of flour tortillas. You will save yourself approximately 150 to 200 calories.

  33. Brandon says:

    How long will these keep in the fridge if I used sausage instead of black beans? Any ideas?

    I could see myself doing this on Sunday for the whole week if they will keep that long. I just hate freezing stuff and then reheating it, it never turns out right (i’m pretty picky about food)

  34. I used to occasionally indulge in a breakfast burrito when I was a student. They put potatoes in along with a very few black beans, as well as sausage. And the really odd thing is that when they cooked the eggs (each burrito was made to order), they added cinnamon to them. It sounds weird, but it was completely delicious. No sugar or anything, just a touch of cinnamon. I’ve always liked cinnamon in savory dishes better than sweet things, so maybe I’m just predisposed to finding this yummy.

    Thanks for outlining this meal. I may consider doing this with the last of the black beans and potatoes from last year’s garden.

  35. jw says:

    I have been wanting to try these, so maybe this is the weekend.

    If you like the idea of making ahead, and have ample freezer space, there is a great book called “Fix, Freeze and Feast”. I found it in our local library. It includes recipes for everything from cheddar biscuits and snickerdoodles to spicy chicken fingers and crock pot pork loin. It has saved me a ton of money and stress because I can pull something out of my freezer and cook it in no time. Every thing I have tried from it has turned out super, and I am not a star cook by any means.

  36. Lise says:

    Trent, I just wanted to share a method of folding a burrito that I learned working as a prep chef for a summer:

    Start by folding over one edge of the tortilla over the filling. Tuck in the edges, and roll the burrito forward a little bit. Continue to tuck and roll until you reach the end.

    I find this method keeps the ingredients a little bit more secure, and keeps the tortilla from spontaneously unfolding (which it looks like one example in the photo did).

    Thanks for the great post, and I hope that helps!

  37. Joey says:

    This is probably the most useful post you’ve made this year. As someone else said, I’d love fewer book reviews and more illustrated guides to homemade recipes. This actually looks like something I can use and do on my own, and the benefits are immediate.

  38. Hey, this made me think of our recent bulk cooking burrito post, with the “per cost” of each burrito only 69 cents a piece!

    We LOVE bulk cooking burritos and other tasty recipes… my husband is the master chef in our house, and these bulk cooked burritos are addictive and SUPER CHEAP! You can see our bulk cooking recipes, with photos and step by step guides, here:

    http://www.engineeradebtfreelife.com/search/label/bulk%20cooking

  39. Rebecca says:

    I make the lunch version (with shredded chicken instead of eggs) and they’re fantastic! I usually leave out the salsa as my husband and I like varying amounts.

    Do the eggs hold up well to the freezing? Seems like the texture could be iffy.

  40. Deb says:

    If you can, definitely plan ahead and use bulk dry beans, soaking & salting them in advance.

    News is now coming out about the high content of BPA in canned foods. The level is even higher in the lining of tin cans than it is in plastic containers. BPA is Bisphenol-A, do a google search and educate yourself.

    I am now stocking up on bulk dry goods, and am pitching my plastic storage containers for glass ones. I hope more folks will do the same, especially parents. BPA is really bad for you & your family!

    Great idea for making these in advance! We love breakfast burritos, and with hubby’s early 5 a.m. days, having them ready to go in the freezer will be very handy!

  41. beth says:

    For Britni (#8): I bet if you wrapped them in foil and then dropped them all in a ZipLoc bag in the freezer, you could pull out the individual burritos to heat up in the toaster oven with no problem. Wrapping in foil first would prevent them from drying out too much as they freeze and would save having to wrap them before you re-heat.

    I need to make myself a batch of these! We’re finally getting better about snacks en masse (bags of Chex mix, puppy chow, and rice krispie treats) along with some breakfast (my kids love cold pancakes, strange but handy), but these would be great! Of course, the husband won’t touch beans, so I’d have to make a handful without. ;-)

  42. Trace says:

    This has to be one of your best posts yet! I love how informative and detailed it is. My husband loves breakfast burritos so I am definitely going to try this! Thanks for an awesome post. I agree, I would love to see more posts like this, and less book reviews (just personal preference).

  43. CPA Kevin says:

    I can attest to these being delicious and very easy. I made a batch a couple months ago – about 6 total – not 32. I used bacon bits and shredded cheddar along with chopped onions and green peppers we always keep handy in the freezer. They were great and a nice change of pace from cereal or oatmeal in the morning. The beans are a great idea though – and so is make ahead quesadillas.

    BTW – I can’t believe Trent actually bought the name brand plastic wrap…the store brand is usually around $1.29 or so.

  44. Aly says:

    Great idea, I might give this a go. I usually make my own tortillas, just takes flour, salt, water, and a little time with a rolling pin. That definitely adds to the cooking time though.

    Another breakfast idea for those who prefer cold breakfasts is making your own granola. Takes about an hour, but only about 5 minutes of that is actually work (the rest you just leave the oven on.) Put 3 cups of oats, 1/3 cup of brown sugar 1/4 cup oil and 1/4 cup water, a pinch of salt, and whatever nuts you like in a bowl, mix, put in the oven on a baking sheet at 250 stirring every 15 minutes for about an hour. Toss in some dried fruit at the end. Endless variety is available with changing up the nuts and fruits.

  45. Carole says:

    I am gluten intolerant. I suppose this would also work with corn tortillas.

  46. I forgot how bad I was at rolling tortillas. But I made them and had a sample before throwing them in the freezer. Not too bad :)

  47. Gigi says:

    I’ve done the same thing making Egg McMuffins. I think they came out to about .50 a piece using on sale items. To do the eggs like they do grease a large frying pan, heat, and crack 4 eggs into it. Let them then just set so they’ll hold that general roundish shape, then scramble each lightly in its individual area. Season, and flip to cook the other side, then layer with a piece of ham and a slice of cheese. I wrapped mine in waxed paper first because I don’t like how the plastic wrap shrinks around the food and its more like a fast food wrapper “plate”. I also toasted the English muffin first to lessen the sog factor of the whole thing. I’ve also done the eggs by lightly mixing them in a bowl and then and baking them in a greased pan, then cutting them into the right sized squares so you do many more at at time.

  48. Emily says:

    I can’t wait to try this!!!! Thanks Trent, you rawk!

  49. George says:

    Ack! I don’t like eggs! Think it’s the sulfur in them.

    Not liking eggs is almost un-American, particularly when you try eating in restaurants. Anyway, fun article but leave the eggs out of mine, LOL.

  50. Jillian says:

    Do any of the people that make their own tortillas have a good recipe to share? I have tried but I find mine dry out and crack when you roll them up. Obviously I’m doing something wrong…

  51. j says:

    Those beans are more expensive than regular, but they are my favorite kind – well worth the price, in my opinion. If you happen to run across this brand, try any kind of bean they have, you won’t regret it.

  52. michael says:

    Ya figure, if you add some meat or some other ingredients, there’s no reason you can’t create the same thing for lunch. Imagine, with slight variation, you could create breakfast and lunch for potentially 6 workweeks on $60-70. If you can handle the repetitiveness, then it’s amazing!

  53. James says:

    Skip the tortillas and you’ll make a healthier alternative.

  54. austinmuse says:

    I’m in Austin, TX, where it’s all about breakfast tacos. Since burritos have way to many calories for my metabolism/size, I prepare ahead by wrapping (everything organic) one slice of crisp bacon and one scrambled egg in a low-fat whole wheat tortilla and freezing six of these at a time in a quart-size Ziploc. Uncooked extras, like Pico de Gallo and cilantro, can be tossed on just before serving.

    On the seventh day, I go to Whole Foods’ Flagship breakfast bar for divine stuff like Migas and Crème Brûlée French Toast. It’s $8.99/lb., but I don’t eat much, and it’s only once a week. :)

  55. Isela says:

    I need to complain about, those are not burritos!!
    I live in Cd. Juárez Mexico, the place were burritos were born and you will never fold a burrito like that.
    You will never freeze a burrito.
    A real burrito has handmade tortilla plus a delicious “guisado” with pork skins with green salsa, or refried beans with cheese, barbacoa , mole with chicken, pork with red chili, scrambled egss or a stuffed chili (chiles rellenos).
    You never put lettuce , cream or rice in a burrito….never ever.
    Well…I guess this is just the US version, I tend to get emotional when seeing good mexican food behaving bad.
    Jillian, I will find a good recipe for you.

  56. Jeez, that last picture is a-lot of burritos. I’m a big fan of making bacon, egg, and cheese breakfast burritos. Unfortunately, they don’t quite freeze/reheat as well.

  57. Tina says:

    LOVE this idea! We have six little ones…this will make breakfast and mornings a lot easier & yummier too! Almost as ingenious as setting out school clothes the night before! I could probably even do a lunch or a qick snack version too! Hmmm…maybe even a desert version…Mmmm…yummy! Thanks for the idea! Awesome!

  58. sara says:

    yes, this is such a good idea! I tried this after you mentioned it one time a long time ago- it was SO nice to just pull one of these out of the freezer! We also made lunch burritos like this for easy lunch-packing in the morning, (it doubles as an icepack for the lunchbox!)
    thanks for the great tip!

  59. IFMom says:

    Britni #8: wrap in foil and freeze.
    You can give the foil a quick spray with non-stick vegetable spray, or a wipe with a little oil or shortening if you *really* want to be sure nothing sticks when you re-heat them in the oven.

    For extra protection in the freezer, put them in a ziploc bag so the foil doesn’t get torn.

    I make two turkeys for Thanksgiving (there’s only 2 of us + mom-in-law) and hubby and I spend the following Saturday making turkey enchiladas. We wrap 2 to a foil package and freeze. For future meals, we can either defrost in the fridge the day before or microwave after peeling off the foil, or bake in the foil pouch. Very economical, and Tasty!

  60. Jade says:

    Great post Trent, we need more like it!!!

  61. Rebecca says:

    Thanks for the recipe. I usually use sausage when I make breakfast burritos but black beans are definitely a cheaper and healthier option. Going to give these a try!

  62. tara says:

    thanks so much trent! one of the main reasons i follow your site is for your cheap and tasty kitchen insights, as i’m about to leave the proverbial nest soon.

    Carry on, good sir.

  63. Darrell says:

    We’ve been making these since you mentioned them a while ago and were actually just going to try a more spicy batch (we’ve just been doing egg, sausage, and cheese). This should work great.

    Keep these types of posts coming!

  64. B. Keefer says:

    Where I come from (Texas), we make what we call Breakfast Tacos.

    My favorite is Potato, egg and bacon. Use regular size flour tortillas, cube your potatoes and saute in bacon grease until mostly soft, add your scrambled egg mix and cook until almost done. Remove from heat. Place bacon on a sheet pan and bake at 400 for 12 min. Place some egg/potato mixture in warmed flour tortilla, add a slice of bacon. Wrap up in plastic wrap and store in the freezer. Pop in the micro per your instructions. Add some hot sauce when done heating. Mmmm. Tasty.

    There are a bunch of variations to this.

  65. B. Keefer says:

    Where I come from (Texas), we make what we call Breakfast Tacos.

    My favorite is Potato, egg and bacon. Use regular size flour tortillas, cube your potatoes and saute in bacon grease until mostly soft, add your scrambled egg mix and cook until almost done. Remove from heat. Place bacon on a sheet pan and bake at 400 for 12 min. Place some egg/potato mixture in warmed flour tortilla, add a slice of bacon. Wrap up in plastic wrap and store in the freezer. Pop in the micro per your instructions. Add some hot sauce when done heating. Mmmm. Tasty.

    There are a bunch of variations to this. During Lent, we sub the bacon for refried beans.

  66. Faculties says:

    The frozen Lean Breakfast Pockets they sell in the supermarket also work out to 75 cents apiece if you look out for sales and then use the checkout coupons they give you at the time. They microwave in one minute and they don’t take any time to prepare ahead of time! Just another quick cheap breakfast option.

  67. Gwen says:

    Please, use a different word other then tasty. Every time you write about food, the word tasty comes into play.

  68. Lorrilou says:

    Has anyone tried to making and freezing these with soyriso?

  69. Bettsi says:

    Tasty, tasty, tasty! Great word- I’ve never seen you over do it! I made these a couple of years ago with seasoned ground turkey and they were a big hit. I like the idea of using beans instead. Thanks, Trent!

  70. Kes says:

    WOnderful! Now I know what to do with all my leftover black beans (i cooked 2 pounds dried beans cuban style) I usually make chorizo and egg burtitos for the kids. As for a good tortilla recipe, I made 2 batches from a recipe I found in a book called Dining on a Dime. The family devored them.I asked my grandmother for her tortilla recipe and she informed me that there is a mix they sell at mexican markets called Harina Preparada. ALl you do is add water, knead and let sit for 15 min then roll em out.SO EASY and Yummy. (FYI I didn’t find it at Mex.markets here, only at Walmart in Latino Section) THese beat storebought hands down and super easy to make.

  71. Monevator says:

    Now I want to add recipes to Monevator! Alas I’m a bit too square I think. Burritos are a cheaper Mexican food, but most of the other stuff I make from the region is a bit more expensive, due to all the fresh vegetables. Very healthy though!

    Have you made Huevos Racheros? Probably the most delicious breakfast known to man – I always eat when visiting LA or San Francisco, to the consternation of my muffin munching British traveling companions.

  72. Glen Allsopp says:

    Great idea, I’m not a fan of black beans but obviously I could mix the ingredients up a bit

    Thanks for this!

    Cheers,
    Glen

  73. Kate says:

    I used to make breakfast burritos when my kids were little but made them fresh in the morning–heated the burritos in a skillet and then scrambled eggs with cheese and wrapped them up. They loved them and they were nice, hot, and particularly very cheap.
    My vote for more posts like this, too.

  74. Valerio says:

    Why don’t you try a (not so much) mediterranean breakfast?

    Eat some fruits and drink a milk glass, even more cheaper, more healtier…
    Here in italy we eat biscuits, or going in a bar we take a “cornetto”, but i think there are not much there!

    Bye bye
    Valerio

  75. Great post! Breakfast is my favorite meal of the day. This is a tasty time saver!

  76. John says:

    For a vegan alternative, use crumbled up firm tofu with some spices rather than the egg. There are vegan cheeses on the market as well that are rather tasty.

  77. Jenny says:

    I do a very similar thing for lunch. I teach high school, so lunch is 20 minutes to scarf down something that will help me make it through the day.

    I boil a large pot of black beans and wrap 10 bean burritos with beans, onions, peppers and pepper jack cheese. Wrap them in saran warp and freeze. I let them defrost in my lunch bag in the morning, and microwave them for a couple of minutes at lunch. They are flavorful (from the pork scraps and seasonings used in making the beans) and healthy. Much better than a sandwich too, I’m not hungry again an hour after eating them. And they are really cheap!

  78. Kris says:

    Cool post – has a ‘Pioneer Woman Cooks’ kind of feel to it. Would love more like this, especially in the vein of economical / healthy / efficient / freezable meals.

  79. Thelma says:

    Using products I buy all the time, I can shave almost half the cost off the burritos!!! I never would have thought of something like this!! Thanks for the great ideas!! You have really helped me in my journey to be frugal without being cheap!!!

  80. NMPatricia says:

    Add my vote for a great post. Definitely will try this. I came to the original post (I usually read this on Google reader) to wonder about how to do it sans plastic wrap. And lo and behold, my answer appeared in the comments. As for the comment that these are less than authentic, most of what the residents of the USA call Mexican food is not even close. Most know that and respect the real thing when we can get it!

  81. Emmy says:

    I tried this with bean burritos after you last posted about making them ahead and freezing. The tortillas come out rubbery after you reheat them and the veg is soggy. I just ended up throwing away and wasting the rest of them because they were so unappetizing to me. I am not sure how this would work with eggs after my experience.

  82. My wife’s family does this about every Sunday. They dont pack them to go or anything, it just seems that their house is the place to be Sunday morning so all the burritos get eaten and everyone makes their own. We do eggs, real hash browns, avocado, bacon, cheese and sour cream. Maybe not as healthy as yours but man are they tasty.
    Also, my family does tuna sandwich mix (mayo, relish, tuna) in whole wheat tortillas as a lunch pick nick kinda thing. So neat, tidy and filling. Tortillas make anything portable!

  83. Noah says:

    Thank you Trent.

  84. Kat says:

    What really shocked me were two things- the price of the tortillas and the saran rap. You can get the store brand for cheap, specially the wal-mart brand. Also, instead of spending $9 if it’s available in your town you can buy “Maseca” for like $3 and make all of them (look in the “ethnic” isle.) It’s REALLY easy. Good luck to everyone!

  85. Lady says:

    Using whole wheat tortillas would be a little more healthy. Otherwise, the vegetables, beans, cheese and eggs are a good source of protein and roughage. Tomatoes are of course good for you too. Do you have any quick recipes such as the burritos using avocados? This “fruit’ is supposed to be a super good food for you. Please, a suggestion from someone who is a cooking, cook book, recipe, and baking fanatic, post more recipes! Thanks, Trent.

  86. frugalrandy says:

    Great post as always Trent, thanks!

    To Gigi (#28): Remove the label, top and bottom of a couple of tuna cans, set those in the skillet and crack your eggs into them. You’ll get that perfectly round result for your McMuffins.

  87. qtn says:

    Hi Trent. Thank you for another excellent post. I’d really like to do this tonight for the coming week! One question–Do these freeze well? What are they like once re-heated?

  88. Eric says:

    Trent, this is A-M-A-Z-I-N-G!

    I’m a new (poor) college student and this has helped me feed myself easily and cheaply! Please do more posts like this in the future :D

  89. Chad @ Sentient Money says:

    I just want to point out that low-fat does not equal healthy. It’s the type of fat that matters. What the tortilla is made out of matters more than low-fat, as so many tortillas are loaded with calories from carbs. Obviously, everything in moderation.

  90. equalknight says:

    And who doesn’t like b-fast burritos? What an awesome idea. And you can health this up as you like with spinach, veggies, whatever. I already pre-freeze smoothie ingredients which works out really well, THANKS

  91. Monkey says:

    We use chorizo (raw – cook separately before assembly) and scrambled eggs, taco sauce and cheese. Lots of protein, a little carbs & fats. So simple and yummy!

  92. Eric says:

    PS: If anyone wants to use the Mission tortillas pictured, they have a printable coupon on their Web site: missionmenus.com

  93. JE says:

    I’m going to go against the flow and say this: posts like this make me cringe. In theory, it’s great. In practice, it’s not so great. Given your admitted expenditures on food, your claim of “cheap” for this dish isn’t actually all that cheap. It could be done much less expensively, and much more healthily (white flour tortillas are not so healthy). And then there’s the fact that each burrito also requires a hunk of plastic wrap and a paper towel, neither of which is very wallet- or environmentally-friendly. The idea of this type of post is great; the execution is not.

  94. sarah says:

    @ JE

    He used whole wheat tortillas.

  95. kristen says:

    Every time i see one of these type posts I think how great it is that Trent will get the benefit of eating the burritos and of using them as a business expense. So, for Trent, these burritos are even cheaper.

  96. Penny Squeaker says:

    Trent,

    This was reall a great post. In visual details of how too’s, as per storage for future meals never had thought of plastic wrap.

    Great idea for indivdual servings!!!

  97. Jen says:

    Thank you for this post, and also for the fact that they are vegetarian. So many people seem to think that you need meat at every meal! I made a bunch this weekend and it worked out to about 400 calories and $1.35/each (darn NYC prices!). They were small but surprisingly filling–I had one at 9am and didn’t eat lunch until 2pm, and I wasn’t even that hungry then. They also reheated very well; the eggs stayed pretty fluffy.

  98. Bill says:

    Regarding comment #51, who cares if they aren’t exactly as you make them? Do I care when a pizza isn’t made with only mozzerella cheese, basil, and tomato sauce? It is still “pizza.” Is it the end of the world if someone puts a pickle on a hot dog? No.

    “Breakfast burrito” is a generic name. What we eat in Southeast Texas is far different than you’d eat in Ciudad Juarez… served largely by people from Mexico.

    What’s in a name?

    That being said, why doesn’t Trent buy in bulk? I get 48 flour tortillas in the burrito size for about three bucks at Costco. Since I watch my cholesterol I use egg substitute (good thing I like scrambled eggs), which is 8 dollars for six cartons making 4 dozen eggs. Black beans are 50 cents a can here in Houston. In addition I’d use store brand wrap instead of pricey Saran. My total cost would be fifteen bucks for 32 breakfast burritos, and it’d be about half your cost.

    Thing is, I’d only make eight or ten at a time, as my wife and I would only want a week’s worth of one flavor or another. If not, they’d get freezer burn.

  99. Eric says:

    Just a follow-up that I made these and I stuffed my burritos pretty thick. I ended up with 23 burritos. My total cost of food was $18.11. So that works out to $.79/burrito. Once again, thanks for the great post Trent!! More please!

  100. Ryan Vaught says:

    I see a major flaw! No onions.

    Cheese
    Eggs
    Onions
    Fresh Salsa (not runny)

    Also, wendy’s has a decent $1 burrito.

    Thanks good idea I like the idea of making them in bulk maybe on saturday.

  101. Ryan Vaught says:

    Another tip:

    Make sure not to use wet ingredients too much. Freezing and defrosting will create even more moisture seperation, so you might end up with a very runny burrito if you don’t start off as dry as possible.

  102. Sarah J says:

    I am going to give this a try. Good positive feedback! Great site. Thanks. sdj

  103. Before heading off to bed, every Sunday night through Thursday night my wife & I prepare fruit and yogurt parfaits for our next mornings breakfast.

    To accomplish this quickly and frugally…in a small Tupperware container we combine:

    - 3 heaping tbsp of vanilla yogurt
    – a hand full of blueberries

    In a smaller separate container (or a small zip lock bag) we place a half cup of granola.

    In the morning we simply combine the two and enjoy. We wait to combine them until the morning so the granola is still nice and crunchy when consumed.

    If you would rather prepare all 5 servings on Sunday night, that would work too and would obviously provide for a faster & more efficient daily routine (now that I think of it, maybe I’ll be adopting that idea as well)!

    These parfait type breakfasts are very delicious, healthy, and surprisingly affordable. We go through a quart and a half of yogurt each week, and around 5 cups of granola. The total cost of preparation is around $.75 per person per day.

    Concerning our blueberries we prefer to use fresh so we buy the fresh berries in bulk, wash them, then freeze them in a Tupperware. If placed into your yogurt the night before, come morning they are completely thawed. If you prefer the crunch of a frozen berry you could simply place them in your yogurt frozen each morning!

    The best way Betsy & I have found to purchase our granola is in bulk from our local health food store. The prices on bulk granola there are actually cheaper (and better) than the boxed versions at our local supermarket.

    I hope this helps someone save money and enjoy a healthy breakfast!

    DebtFREEk!

  104. anonymouse says:

    Here’s a tip for the reheating…my secret weapon when reheating in the microwave is to wet the paper towel first before wrapping it around the food. Wetting the paper towel keeps the bread or tortilla from getting that ‘microwaved’ texture and also steams the food a little instead of just heating by the microwaves.

  105. tommy says:

    Great post! Are there any hard plastic “freeze trays” for burrito sized foods? Similar to plastic trays for freezing ice cubes. That would speed up the process and save money on wrapping plastic. Such plastic trays could be useful for other similarly shaped foods too, like spring rolls.

  106. Lori says:

    Such a simple idea that I’m embarrassed that I never thought of it before. We’ve been dong hardboiled eggs in bulk for a high-protein grab-and-go breakfast, but that gets boring after a while. This will definitely help add some variety, especially for my breakfast burrito loving husband. I plan to pick up the ingredients to make up a batch today.

  107. Sharon` says:

    Another idea that takes a bit longer in prep time, is the breakfast runza. What’s a runza? It’s a Czech-American filled bun, quite common in Nebraska and Kansas. The traditional filling is hamburger-onion-cabbage, but you can fill with anything.

    We make them with scrambled egg, turkey sausage and cheese, and freeze a big batch.

    Advantages over breakfast burritos: 1. cheaper than buying ready made tortillas. 2. no unrolling, 3.filling stays put. 4. tasty yeast dough 5. no sogginess, 6. Easy to eat in the car with one hand.

    You will see recipes that cheat with frozen bread dough. These are not nearly as good, and the dough isn’t nearly as stretchy and nice to work with. Best dough recipe I know is at

    I do use part whole wheat flour.

  108. Sharon` says:

    Web address didn’t copy. Don’t know why.

    http://allrecipes.com/Recipe/Runza-Meat-Pies/Detail.aspx

  109. Matt says:

    Great lunch, too:
    $4 for 36 flour tortillas from Costco
    $1.50 head of lettuce
    $4 bacom crumbles (Hormel?)
    $2.50 shredded cheese
    $2.00 Ranch dressing

    You’ll have enough for your 36 tortillas, plus a few salads after all that. Bacom crumbles and shredded cheese last a long time because not much goes on each one.

    You can easily get a GREAT lunch with full nutrition for about $.25/salad wrap.

  110. Dave says:

    I did the lunch size version of this project and weened myself off of Chipotle and 7 bucks a pop there.

  111. noelle says:

    some comments about burritos being cheaper in the readers area(S)–people forget that different areas have different shopping veneues available. For me, I live in a small relatively rural town but we do have a Wal-Mart super center. However, the nearest super savings place is over 20miles away lol

  112. Amanda says:

    Recently made a batch of the breakfast burritos in Fix Freeze and Feast (available at Amazon.com) and they were awesome. Definitely recommend checking that book out – lots of great things to assemble for the freezer…

  113. Literanista says:

    This is a good idea in theory except I’m sure I would be sick of eating the same thing everyday and after 32 burritos in a row would prob. never want to eat one again for a long time.

  114. Eric says:

    I’m afraid in Southern California, Del Taco has you beat. A very similar product for 59 cents.

  115. TW says:

    Literanista, who said anything about eating 32 burritos in a row? I think the point was that you could prepare enough to where you could just pull one out of the freezer and eat it any time you want. Great post!

  116. Denise says:

    With regards to the whole paper towel/no microwave/foil versus plastic wrap versus wax paper thing:

    Try this: freeze the burritos on a cookie sheet first. Then wrap in parchment paper (no wax, works in a conventional oven or the microwave.. whole lot easier to handle than plastic wrap). Then wrap in foil or plastic wrap to keep the burrito rolled up.

    To reheat, remove the foil/plastic wrap, leave the burrito in the parchment paper. Thaw and cook according to the original directions.

  117. RK says:

    I gave these a try and they’re pretty good. I didn’t use plastic wrap but instead used wax paper which seemed to do the trick and is also microwavable so worked just as well. I don’t know how this might change the cost.

  118. KeptWench says:

    Oh, man. This will be a great way to make Chipotle style burritos to take to work for breakfast or lunch and SO much cheaper to make them at home. They can be low fat if you use the right ingredients, folks.

    Dampening the paper towels just slightly really does make a difference when reheating these.

    and THANK YOU to #108 for the runza link!

  119. Bryan says:

    Similar but different idea:

    I make something similar but more Quiche-like.
    press shredded taters in the bottom of a dish (season with whatever) and bake for about 15 min. In a bowl combine scrambled eggs, veggies, cheese, or whatever your heart desires and some milk. pour over the taters and bake until the eggs are done. You can then slice into bars and wrap and freeze.
    Then simply heat up a bar and roll in a FRESH Tortilla. No more dried out tortillas!!!
    Add a little FRESH Salsa! Its still quick and easy! You could even mix up the kind of tortillas. Flour, wheat, corn, or try it in a pita! Add some humus for a mediteranean taste. Go Wild!!
    Someone try incorporating phylo dough or pie crust and post your results!

  120. Chris says:

    @ Atom

    If you take a look, they actually pointed at this blog.

  121. AJ says:

    Even if these turned out just a few cents cheaper than buying at the store I feel much better feeding them to my family because I know EXACTLY what is in them! I am so tired of all the gunk in the ingredients of everything you buy at the store. I love breakfast burritos for anytime of the day…and I have eaten ones from the freezer section of the local grocery store so I am sure these would be much better. Plus you can customize exactly what you want in them. I am going to make up some of these so we have them for when you are in a hurry and want something good not fast food! Hopefully this weekend I can get the whole family involved and they can customize what they put in theirs and help wrap & freeze. What a great idea! Tasty ;)

  122. Sam says:

    Great post, Trent. I will be trying these out tonight.

    Cooking in bulk can be a fun, frugal and healthy activity. I like making a huge batch of spaghetti and meatballs and eating it for 4 or 5 meals. I also assemble flavored oatmeal packets from raw ingredients.

  123. w says:

    Hey Trent and the other home beer brewers: this burrito is also a good second use for your spent grain. I added about 1 tsp or so to the egg/bean/veggie mixture. It added some fiber and sweetness (what does that say about my sparging inefficiencies? lol). The spent grain keeps for about 1 week in the fridge, longer in the freezer.

  124. Andy says:

    My Hat is off to the chef. Just made a few burritos last night and froze a few. They Taste great! Thanks for the recipe. Keep up the articles like these!

  125. Michael says:

    Imagine how happy I was when I said to my wife that I wanted to do this and you wrote this blog about two days before. Thanks for the instructions as it made it much easier for me.

    I’ve tried a few variations. My favorite is to add MorningStar vegetarian sausage links and inexpensive hash brown patties chopped up. Cutting into the frozen links and patties is a bit dangerous but since they were made to be microwaved about the same amount of time as the frozen burrito they seem to work perfectly.

    Now if only I could learn not to overfill…

  126. Erin says:

    I made a batch of these and haven’t had a drive-thru breakfast sandwich since!!!

  127. Stacey says:

    Hi, My name is Stacey, and I’ve got a few questions. I really, REALLY love this recipe. But I would like to ask you a favor.
    See, time isn’t an issue right now, as I’m a stay-at-home wife, my husband is in the Air Force. We are newlyweds and pretty young, both 20.
    I’m not an experienced cook, I grew up playing the video games (still do) and hanging out with my dad and three (all boys) cousins. Heh, so I’m not exactly great at these things.
    I REALLY want to start cooking tho. I’m tired of the usual stuff, and we both need to eat healthier.
    Would you mind giving me that recipe again, but this time telling me how much of the ingredients I would need for just the two of us. And how to add just tomatoes for the vegetables, and potatoes as well?
    I know it’s a lot to ask, but I’d REALLY appreciate it, and my husband would too!
    Any extra details you can include would be great, as I’m pretty new at this.
    Thanks so much,
    Stace

  128. Lisa says:

    I do this for my husband so he can grab a quick breakfast before leaving for work. I’ve never used black beans though and that sounds tasty!! Someone asked what to do if you don’t have a toaster…a panini grill is AWESOME!! They taste great that way.

  129. Aurelien says:

    I am also a strong believer in good breakfasts, and what I have been doing for years is eating a soft-boiled egg with two slices of multi-grain bread with margarine and a cup of coffee.

    Add a 0% yogurt if you feel like eating more protein and an apple if you feel like living longer ;)

    Takes 5 minutes to be ready. Tastes just great.

  130. Mira8 says:

    What a great idea!!! I don’t have the freezer space to do this many but I can half it.

  131. Emily says:

    I just made these, making the beans and tortillas from scratch, along with using much cheaper eggs ($0.88 per dozen, large) and cheaper salsa. They came out to just under $0.17 per burrito and taste awesome. Thanks for a great idea!

  132. aramis says:

    Single father here-no crockpot, but I have a rice cooker. I cook my bulk beans in a rice cooker. Perfect every time.
    Soak 1 cup of beans overnight. Drain and rinse. Add enough water to cover the beans about 2 inches over. Cook.
    When the timer goes off *beep, beep, beep* add more water (about another cup usually). Add a bay leaf, some pressed garlic, cumin, and basil. Some ppl add an onion (halved), but beans are gassy enough-though the bay leaf helps that. Some rice cookers need about a 20 minute break to cool off. Cook. Towards the end of the 2nd cooking session, add some salt…ONLY add salt at the end to not dry out the beans. When its all done, remove the bay leaf (and onion if you have put one in).

    While the beans are cooling off, I cook some potatoes with onions, and my eggs with veggies. I also make a separate batch of eggs and bacon or chorizo. I put the burritos into 2 separate containers-that way I have some variety and don’t get bored of eating the same thing everyday.

    Every other batch I get creative and try something a little different (baking eggs with veggies and ricotta cheese), using chipotle pepper instead of salsa….

    a lot of great ideas around here

  133. Jenni says:

    I finally got around to doing this! I don’t know how much it ended up costing, as I was doing it more to practice mass-cooking than to save money.

    I hate beans, so I used potatoes instead. I used frozen hash browns that I fried in a pan, but made several mistakes (putting them all in one pan to start with!). I added the suggested green onions and shredded cheese. When I heat them up I’ll also add sour cream. I ended up with 10 burritoes that I will eat for lunch over the next two weeks.

    Thanks so much Trent, for this and your other food posts. If you create a food blog, I will definitely be following! I like the easy-to-follow directions (for an inexperienced cook) and the pictures.

  134. Sterling says:

    thanks alot… NOT. my kids didnt like this at all. even though it is super cheap, there are sacrifices that must be made to get this level of cheapness.

  135. wickham says:

    To Sterling: why bother taking the time with your post. You sound as childish as your picky kids.

    I think this is a great post, and my kids and I are about to make a couple dozen with our favorite fillings – for breakfasts and afternoon snacks. Thanks for the inspiration.

  136. Jen says:

    @Aurelien – I wouldn’t call margarine healthy. In fact, it’s about as far from healthy as you can get.
    A smidgen of real butter would be much better for you.

  137. Thanks! says:

    Got me motivated to make some cheap burritos last night, especially since eggs are on sale. Thanks!

  138. Lori says:

    Great Article!

    I have a family of 4, so I make up the eggs, crumbled bacon/sausage/veggie sausage, hashbrowns, and store the mixture in the fridge. Then all week I just heat up the mix, assemble the burritos each morning. Because I make 4 each morning, it is easier for me… It also allows me to add fresh tomatoes to mine if I want, leaving the kids ones more “plain” :)

  139. k8e says:

    “and bake a sort of egg casserole. Then I cut out rectangles…”

    Even if it doesn’t save time, the immediate advantage would be a more solidified burrito filling than the usual loose filling, making for a neater one-handed eating experience, somethin all of us who eat on the run can surely appreciate.

  140. Phil says:

    If you cook the eggs slowly with a handful of crumpled up corn chips (slow enough to make sure the tortilla chips soften and blend well with the eggs) and wrap it in a flour tortilla, you’ll whip up a batch of with a shortcut dish close to my favorite breakfast – Migas!! The corn is subtle and really plays off well with the light flavor of the eggs.

  141. mrsound says:

    I love burritos, one of my fave next to tacos! yummy. I just want to share with you guys my fave recipe for burritos: http://www.foodista.com/recipe/NHBCHWVW/mexican-burritos

    I’d surely will try yours too. Thank you for sharing.

  142. Chase says:

    Not sure where you’re from or where you getting your groceries from, but I’ve been able to make these for even cheaper. A can of black beans only goes for about 70 cents here, and a carton of eggs only goes for around 98 cents. These have definitely made college life easier!

  143. Kaleigh says:

    Great idea! Thanks so much! Plan to make a batch to freeze today. More articles like this would be great!

  144. Luke says:

    My first batch of 32 is in the freezer! I added mushrooms and black olives to the mix. So far they have been quite yummy (only on day 2!).

    One question…I used gallon ziploc bags, but now realize that they are not gallon ziploc *freezer* bags. Is there a major difference? Should I go buy some now and re-bag to avoid losing my precious burritos?

    I think I’ll tackle the bulk instant oatmeal recipe next! n_n

    Thanks, Trent! I can’t wait for more bulk recipes like this!

  145. Kari says:

    Not sure if anyone else does this, but I wrap the burritos individually in paper towels before putting them into the gallon-size freezer bags. It saves the step (and hassle and waste) of plastic wrap, and the frost from freezing moistens the paper towel while it’s in the microwave.

  146. meg says:

    Hi Trent, I know this is an old post but I wanted to let you know how much I appreciated the idea. My boyfriend makes a batch of bulk burritos at the start of the month and they last him for several weeks. They save him from going out to eat for lunch and are a huge lifesaver when he works late nights or goes to school. He specifically wanted me to tell you thanks! We’ve gotten a lot of great ideas from your site, and it’s the one pf blog I read routinely. Thanks again!

  147. Julia says:

    I, too, really love these burritos. I make them regularly now. I do want to share one tip though…

    This may be a big DUH for some of you, but don’t leave out the salsa.

    This last time, I ran out of salsa with about 6 burritos left to make. So I just made some without it. I put mine in a big plastic box with a lid and freeze them. Today I pulled out one of the burritos with no salsa. It’s not good. During cooking, it blew up like a balloon. The paper towel cooked into it to the point that I had to break off pieced of tortilla to get the paper towel off.

  148. e says:

    Wow some of you are painfully pretentious about burritos.

  149. whoah this weblog is excellent i really like reading your posts.
    Keep up the great work! You understand, many people are looking around for this information, you could help them greatly.

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