We wanted to make some freezer burritos for to-go lunches, but wanted to make it a little healthier than beans, rice, and cheese. After compiling a bunch of ideas from different recipes and websites, we kind of tried a little bit of everything. Here are the ingredients we found, and tried, and they passed the delicious test...
Sauteed broccoli bits
- break a fresh broccoli crown into small-ish pieces, saute with diced red onion and add some cumin
Roasted cauliflower
- break a head of cauliflower into pretty small pieces and toss with a little olive oil and chili powder. Roast at 400 for about 20 minutes (depending on size of pieces and your oven)
Quinoa
- Substitute out the rice and use quinoa instead! For about 40 burritos we use about 2 cups uncooked. But you could probably do a little more if you really like quinoa
Kale...yes, kale. Even though we rarely like it, it was good this way!
- chop into tiny pieces (we used a chopper thing that made each piece a little smaller than a pea) and saute with a tiny bit of oil, diced red onion, and garlic powder
Sauteed zucchini
- Just dice it up into 1/2" squares, throw it in a pan, saute with a tiny bit of oil and some chili powder
Sweet potato home-fries
- Dice up a sweet potato (we like the pieces pretty small, like 1/2"), add a finely chopped jalapeno if you like, toss with a tiny bit of oil and garlic powder, cook on a baking sheet at 450 for about 20 minutes, depending on the size of your pieces.
Spinach eggs
- We have spinach cubes, which is a ton of spinach blended up pretty finely, and then frozen in ice cube trays. Add them to scrambled eggs for some veggies in your eggs without changing the texture too much.
Healthier sausage/meat
- cook up some ground turkey:
spicy: with diced jalepeno, onion, and a ton of chili powder, kind of make a sausage flavor
multi-purpose: cook up with garlic, diced onion,
Taco flavored: taco seasoning, garlic, onions, etc.
Feta cheese
- a tiny bit adds a lot of flavor
Cilantro
- chop and add to your mixing bowl. no cooking required
Tomatillo/verde salsa
- we just got the store brand and added it, great way to add moisture and some flavor without taking over the entire flavor of the burrito, like red salsa would
Beans
- any kind...black, pinto, kidney, and refried are our favorites to combine! Drain and rinse.
COMBINATIONS WE'VE TESTED:
"VERDE"
1-2 c. cooked Quinoa, 1 can black beans, 1 can pinto beans, 1/2 c. sauteed kale, 1 1/2 c. sauteed broccoli, 1 c. roasted cauliflower, handful of shredded cheese, 1/4-1/2 c. feta cheese, about 1 c. verde salsa, cilantro
"SOUTHWEST"
1-2 c. cooked Quinoa, 1 can black beans, 1 c. sauteed zucchini, 1 c. roasted cauliflower, cilantro, red salsa, handful of cheese,
TIP-
Cook all ingredients and leave them in the fridge overnight or let them fully cool. If you use warm ingredients your burrito will be a runny mess when you reheat it!
Roll up in wheat tortillas that are soft and pliable. Once rolled, roll the burrito up in a sheet of aluminum foil and label which kind of burrito it is if you made multiple combinations.
