Tag: Burrito

Freezable Breakfast Burritos

Ironically, I’ve been having a hard time getting into a cooking groove during this pandemic. Even though I’m now home basically ALL the time, my job seems to have gotten even busier, and I’m in the process of getting my MBA so I seem to have even less time in the day to cook. Which means I need to get back into doing some food prep on my weekends more than ever, like making these Freezable Breakfast Burritos.

Breakfast is probably one of the hardest meals for me to actually make. For one, I’m not terribly good at making eggs. Plus, I’d much rather roll out of bed and start working immediately. So any make ahead recipes that I can quickly heat up are super helpful.

These Breakfast Burritos are perfect for hectic mornings.  They are freezable, so you can take them out of the freezer the night before and just microwave them quickly in the morning. Plus, they are completely customizable to whatever you like in your breakfast burrito! This makes 10 breakfast burritos, so feel free to adjust as needed (my husband and I can polish these off within 2 weeks).

Ingredients:

  • 1/2 (19 oz) bag of tater tots
  • 1 tablespoon olive oil
  • 1 lb breakfast sausage, casing removed (you may be able to find just ground breakfast sausage without the casing as well)
  • 10 large eggs
  • 1/2 cup whole milk
  • hot sauce, to taste (optional)
  • salt and pepper, to taste
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 2 cups shredded Mexican cheese
  • 1 pint cherry tomatoes, quartered
  • 10 (8-inch) flour tortillas

Continue reading Freezable Breakfast Burritos

Mexican Night

With Thanksgiving right around the corner, I need to clean out my fridge to make room for all of the leftovers I plan on hoarding from my relatives. (I love that they end up feeding me for the whole weekend) The best (and tastiest) way to do this is to make tacos for dinner.

Ingredients

  • Chicken
  • Taco Seasoning (recipe below)
  • Yellow Rice
  • Lettuce
  • Tomatoes
  • Onions
  • Green Pepper
  • Guacamole (recipe below)
  • Cheese (I used pepper jack and cheddar)
  • Taco shells or soft tacos
I usually have most of the above lying around, which is why this is my favorite recipe to get rid of a bunch of ingredients. As a side note: I live alone, so I just buy a bunch of chicken on sale, put the pieces in individual freezer bags, and pull them out the day before to defrost in the fridge.

Preheat oven to 350 degrees. Cook the rice according to directions. While the rice is cooking, put 1 tablespoon olive oil in a pan on medium heat. While that warms up, season the chicken with the taco seasoning.

  Taco Seasoning Recipe

Taco Seasoning
    •  4 parts chili powder
    • 4 parts ground cumin
    • 2 parts paprika
    • 2 parts salt
    • 2 parts black pepper
    • 1 part garlic powder
    • 1 part onion powder
    • 1 part crushed red pepper flakes
    • 1 part dried oregano

     Mix. Store remaining spice mix in an airtight container.

Brown the chicken on both sides and place in the oven for 20 minutes. While the chicken and rice are cooking, chop all vegetables (tomatoes, green peppers, onion and lettuce)
To make the guacamole, cut avocados removing the seed. Put in a bowl and mash with a fork. Add onion, some chopped cilantro, chopped onion, 1 teaspoon lime juice, 1 teaspoon lemon juice, 1/2 teaspoon salt, a dash of black pepper, and some of the chopped tomato. Mix.
Homemade Guacamole
Make sure to leave yourself enough onion and tomato to have as a topping for your tacos. Once the chicken is finished cooking, cut into bite size pieces and serve.
Not to shabby of a spread!
Each person can build their own taco to their liking. I usually take the leftovers and combine them for lunch the next day too. Yum!
Finished Product
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