Forget about packaged, frozen burritos and make your own that you can easily customize to fit your family’s taste preferences. Prepare burritos over the weekend when the entire family can help, and you’ll feel great about having a delicious and healthy meal or snack ready to go at any time. These nutrient-dense, healthy burritos keep in the freezer for up to 3 months.
- 2 medium Yukon gold potatoes, diced (leave the peels on the potatoes for extra fiber and nutrients)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons canola oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper
- 12 large eggs
- ¼ cup fat-free milk
- 6 ounces cheese (suggestions include shredded Monterey Jack, mozzarella, or cheddar; or use crumbled feta or queso)
- 1 cup salsa
- 12 (10- to 12-inch) whole wheat flour tortillas
- Pre-heat the oven to 400°F.
- Combine the potatoes, peppers, and onions together in a medium bowl.
- Drizzle with 1 tablespoon of oil and 1/4 teaspoon of the salt and toss to coat.
- Spread in an even layer on a baking sheet covered with aluminum foil and roast until the potatoes are tender, about 20 minutes.
- While the vegetables roast, whisk together the eggs, milk, pepper and remaining ¼ teaspoon salt until combined.
- Heat the remaining 1 tablespoon canola oil in a non-stick skillet over medium heat.
- Add the eggs and cook, stirring occasionally to scramble, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
- Let the eggs and roasted vegetables cool for 10-15 minutes to prevent soggy burritos.
- Tear off 12 squares of aluminum foil, each large enough for one tortilla. Place a tortilla on top of a piece of foil and sprinkle the tortilla with 2 tablespoons of cheese.
- Top the cheese with 1/4 cup roasted vegetables, 2 heaping tablespoons scrambled eggs, and 1 tablespoon salsa.
- Roll the burrito by folding the sides over the filling, then rolling from the bottom up.
- Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos.
- Freeze the burritos in a single layer on a baking sheet.
- Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
|Serving Size 1|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13g|
|Saturated Fat 5g||25%|
|Trans Fat 0g|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Unwrap and remove the burrito from the aluminum foil and microwave on high for 1 to 2 minutes until warmed through. Or heat in a regular or toaster oven at 350°F for 12 to 15 minutes. Top each heated burrito with another tablespoon of salsa if desired.