Our Family Recipes

Burritos are great grab and go meals for about $2 each. You can also freeze them for a healthy meal when you don’t feel like cooking.

You can make a burrito with almost any ingredients you like in any proportion. Use 3/4 cup to 1 & 1/4 cup of ingredients for each burrito.

This recipe is for 12 burritos with an equal ratio of carbs, protein, and veggies. Adjust the ratio as you desire.

• 1/3 cup carbs: rice, quinoa, barley, potatoes, etc.
• 1/3 cup protein: whole or refried beans, lentils, tofu, TVP, soy curls, etc.
• 1/3 cup veggies: onions, peppers, squash, zucchini, corn, shredded carrots, greens, etc. Fresh or cooked or a mix.

Tortillas

There are many options so try them all to see what you like and what works best. I use Mission Carb Balance and Ole Extreme Wellness. The standard size will work but you can also use the larger burrito size.

Carb Ingredient Options – 4 cups

• 2 cups rice, quinoa, barley (4 cups of cooked)
• 1.3 lbs potatoes (4 cups cooked and cubed)

Protein Ingredient Options – 4 cups

• 1 & 1/3 cups beans (4 cups cooked)
• 1.5 cups lentils (4 cups cooked)
• 40 oz canned beans (no need to drain)

Veggie Ingredient Options – 4 cups

• Onion yields 1 to 1.5 cups
• Bell pepper, any color, yields 1/2 cup
• 15 oz can of veggies yields 1.5 cups
• Red cabbage, grated carrots, spinach, zucchini, squash, etc.

Flavor Profile

Season your ingredients any way you like. Mexican is traditional, but try BBQ, cajun, Italian, etc. View these spice blend recipes for ideas.

Optional Ingredients

Anything you like such as :

• Cheese, shredded
• Avocado,
• 1 Tbsp flax seed, ground
• 1/4 tsp turmeric

Pressure Cooker Option

1. Cook the carb in a rice cooker with 1/3 of the seasoning.
2. Cook the protein in the pressure cooker with 1/3 of the seasoning.
3. Drain most of the water from the protein.
4. Leave protein whole, or bend with an emulsion blender.
5. Add the carb, veggies, and 1/3 of the seasoning, and stir.
6. Pressure cook for 1 minute and quick release, and stir.
7. Let cool, then scoop out 1 cup for each burrito.

Assembly Instructions

1. If the package of tortillas are stuck together, wrap in damp towel and microwave for 20 seconds so the steam can help them separate. You may need to repeat for other layers.
2. Tortillas should be soft so they roll easier. Microwave them for 10 seconds each, to soften them if they are hard.
3. Add carb filling in the lower third of the tortilla closest to you.
4. Add protein filling on top.
5. Add veggie filling on top.
6. Add optional ingredients on top, except salsa which should be closest to you.
7. Fold the sides up and in, fold over the bottom, squeeze/pull tight and roll tucking sides as you roll.
8. Optional: Toast each side and ends of burrito for a few minutes each.
9. Place in bags to freeze if you will eat them within a couple months.
10. For storage up to 6 months in the freezer, wrap tightly in foil, parchment paper, or plastic wrap then store in freezer bags or an airtight container.