Some years ago, we spent several winters and one summer living in Mexico in our travel trailer, staying in a small village way off the beaten tourist path. We became close with several Mexican families, literally being “adopted” as family members. We were included in their family celebrations – baptisms, weddings, and funerals as well as the normal holidays. Our youngest children were still small, and they attended the local schools where no English was spoken. Needless to say, they quickly become fluent in Spanish, far more so than my husband and myself. One of my favorite memories is of my youngest son, about 5 years old, sitting up on the counter of a hardware store and attempting to translate for my husband, who wanted to buy some PVC pipe and fittings. After much back and forth, the mission was accomplished.
- 4 corn tortillas*
- 2 strips bacon, cut in half
- 1 egg, beaten
- 1/4 cup shredded cheddar
- 1/4 cup crumbled feta cheese** (or queso fresca)
- 1/2 fresh tomato, chopped
- 1 tablespoon chopped onion
- 1/2 cup shredded lettuce, cabbage or alfalfa sprouts
** I have always been disappointed in the queso fresca that you can buy here. Feta cheese is much closer in taste and texture to what we bought in Mexico, and is easier to find.
They are so simple to make that it is almost ridiculous to write out a recipe but here goes:
- Corn tortillas
- Shredded meat (or refried beans and/or cheese)
- Olive oil or cooking spray
Burritos are quick, easy, cheap to make and versatile. They can easily be customized for your individual tastes, and are freezer friendly. My favorite way to fix them is to fry them until golden brown in a small amount of oil, turning over halfway through. (If they are frozen when you start, be sure your heat is low so that the center has time to heat through.) You can also microwave them or bake them until heated through. I learned to make them from Mexican friends when we were living in Mexico. When my kids were teenagers, this was a favorite snack to hold them over until the next meal, and the best part was that they could make them themselves.
The picture above is one of Kayte’s burritos (she likes lots of cheese). All you really need is a flour tortilla and some refried beans, but I prefer to add cheese and usually some kind of meat. Leftover cooked chicken or pulled pork works well, or I sometimes use a piece of bacon (cooked). Let your imagination be your guide! They are surprisingly delicious if you stop there, but adding any combination of toppings right before serving (chopped tomatoes, salsa, sour cream or feta cheese, shredded lettuce or cabbage) takes them over the top.
They are quick and easy to put together.
- 1 Soft-taco size flour tortilla
- 2 heaping tablespoons refried beans (homemade or from a can)
- Cheddar cheese, shredded or cut in a strip
- Meat of your choice (optional)
- Toppings (optional) – salsa, chopped tomatoes, sour cream or feta cheese, shredded lettuce or cabbage, chopped onions)
Put a line of refried beans down the center of the tortilla, top with cheese and meat (if using). Fold the ends in and then the sides over until you have formed a roll. That’s it! If you are going to eat it immediately bake, fry, or microwave – you can even eat it without heating if you like since all the fillings are already cooked. This makes one small burrito. Either make several of these for one serving, or use a larger tortilla, increasing the filling ingredients as needed. To freeze, wrap tightly in parchment paper, foil or plastic wrap and put in a freezer baggie. I prefer parchment paper, because it can go right into the microwave without unwrapping.