Many skip breakfast because they feel rushed to work, ferry the kids to school, or log on for a Zoom meeting. But eating a nutritious breakfast can help you avoid over-eating at other meals throughout the day.
These wet burritos are stuffed with beans, rice, and tender ground beef in a tangy red enchilada sauce. They’re also quick and easy to make.
Breakfast Burritos
Breakfast burritos Fort Collins are a delicious and convenient meal. They’re easy to make ahead and great for busy mornings!
Fill your breakfast burrito with eggs, meat (or veggie sausage), chunky salsa, and shredded cheese. Then, wrap it into a neat little bundle for easy one-handed eating!
Making these breakfast burritos is a breeze; they can even be frozen later. When ready to enjoy them, take them out of the freezer and let them thaw in the refrigerator overnight. Afterward, you can reheat them in the oven or microwave until they’re nice and warm.
To help prevent the tortilla from sticking, add a light layer of shredded cheese to each tortilla before adding the egg filling. This also helps form a moisture barrier for the tortilla, keeping it soft and chewy.
For a tastier burrito, use high-quality flour tortillas. And if you like, top with more shredded cheese before rolling. This makes for a bigger, more filling breakfast burrito! These breakfast burritos can be frozen for up to 3 months.
Chicken Burritos
Most Chicken Burritos are made with shredded chicken mixed with a seasoned blend of chilis and seasonings and wrapped in soft tortillas. They are typically served with refried beans, Spanish or Tex-Mex rice, and cheese. You can vary the ingredients by adding guacamole, homemade salsa, and sour cream, or try substituting the rice for roasted sweet potato or cilantro lime rice.
Warm the tortillas before you start assembling the burrito to prevent them from cracking while you roll them. This also helps the tortilla to be more pliable and easy to fold.
Spread one-quarter of the cheese across each warmed tortilla to assemble the burritos. Spoon the beans and rice on top, then spoon a quarter of the chicken filling onto the tortilla. Fold the right and left sides of the tortilla over the chicken, then fold the bottom over everything. You can either serve it immediately or individually wrap each piece in foil and freeze it for later use.
Meatless Burritos
These vegetarian burritos are a great way to involve kids in the kitchen. They are easy and fast to make with just a few ingredients. The rice and bean filling is made in a single pot using the stovetop or Instant Pot (click the links for instructions).
You can use canned black beans or cook a batch of dry black beans at home to make this dish. Adding green chiles can enhance the flavor, but it’s not necessary. Fresh cilantro, lime zest, and juice can flavor the rice.
To assemble, spread avocado sauce over the bottom of each tortilla, then spoon in the rice and beans mixture. Add some shredded cheese and any other toppings of your choice on top. Wrap the burritos tightly and savor the taste. To prepare in advance, wrap the items in parchment paper or tin foil and store them in a freezer bag. When you’re ready to eat, heat them up.
Vegetarian Burritos
These veggie burritos are filled with rice, black beans, shredded lettuce, guacamole, salsa, and vegan cheese. They’re also incredibly quick and easy to make. And they’re gluten-free too!
To assemble the burritos:
- Take a tortilla and spread half a cup of the black bean mixture.
- Place the other ingredients along the center, a few inches from each end of the tortilla.
- Start rolling by tucking the sides of the tortilla over the filling, and then roll away from you.
- Continue tucking and rolling until the burrito is completely closed.
If desired, add a sprinkle of cotija or jack cheese to the top of the burrito before serving. For a dairy-free version, substitute store-bought or homemade vegan cheese. To add a refreshing touch to this vegetarian burrito recipe, top it off with a squeeze of lime juice and a sprinkle of cilantro. These vegetarian burritos will keep well wrapped in foil in the refrigerator for a few days. They can also be frozen and reheated in the microwave when ready to eat.