Burritos, my way

I’ve noticed a pattern: most of my favorite “what can I make using only what’s in the fridge” meals are burritos! I really do think it’s the most versatile vessel – which is probably why I always keep tortillas in the fridge! Beyond the tortilla, I believe what makes a burrito successful is the mix. By mix I mean the proportion of wet and dry ingredients. See my basic formula, and my latest creation below!

Basic formula for burrito perfection:

  • 1 part protein
  • 1 part vegetable
  • 1 part cheese
  • 1 part dry
  • 1 part wet

This burrito’s recipe in the equation above:

  • 1 egg scrambled with 2 Tbs Salsa
  • 1/3 cup leftover boiled fresh corn
  • 1 deli slice of monterey jack cheese, chopped
  • Handful of sweet potato fries, baked
  • 3 Tbs additional Salsa

I’m almost as particular about the order of assembly as I am about the proportions. The other great thing about this dish is it’s all one pan!

I always start by sauteing the protein and main veggie together to get it nice and warm, as well as browned. In this case I was using an egg as my protein (with 2 tbs salsa for extra flavor) and leftover boiled fresh corn as the veggie.

Before I even get these get started in the pan, I’m also baking frozen sweet potato fries in a tin-foil pouch in the toaster oven. I usually bake for 15 of the 20 recommended minutes. I also chopped up 1 slice of deli cheese.

This is the real method to my madness – the protein and veggie get cooked first and the cheese, dry and wet ingredients get added right at the very end.

My favorite tortillas are La Tortilla Factory Smart & Delicious Large Whole Wheat Tortillas, introduced to me by Sarah! The trick to a great burrito is to heat the tortilla first, which helps it fold and just taste better. My preferred way is to heat it is right on the burner for a few seconds, flipping constantly. This is also a great way to start a fire so don’t walk away!

It’s very easy to make too much mix for your tortilla. I pride myself about getting much better about proportions (otherwise you get leftover of your leftovers)!

If you don’t have great burrito-rolling skills, try it with a piece of tinfoil around the outside. Just make sure to not to roll the tinfoil into the burrito! The tinfoil is also a great trick to help your burrito travel, and it definitely makes it easier to pick up and eat!

This burrito recipe can be adapted in pretty much infinite ways using the same equation. Here are some of my favorite ingredients:

  • Protein: 1 Egg, half a chicken sausage link, sliced deli meat, shredded leftover chicken, shrimp, black beans – anything!
  • Vegetable: Really anything
  • Cheese: I like every burrito to have cheese becuase I think it’s needed to bind everything together, otherwise you have a mess! Also, I really like cheese.
  • Dry: Rice, any version of potato (fries, roasted, tater-tots) anything that will absorb some liquid so you don’t have a drip issue
  • Wet: Salsa is really the way to go here, it is a burrito after all! But, you could use a dollop of sour cream or even a drizzle of your favorite salad dressing to go in a different direction

After such a well balanced meal it’s hard to imagine desert – which is why I like to go for something like a sliced pear. You get the sweet taste I know I crave, and it feels so much more substantial eaten off a plate with a fork!

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