I have just switched to the morning shift at work. Alongside the benefit of finishing my work day come early afternoon and having evenings and weekends off, comes the battle of a 6 am alarm.
A hearty, healthy breakfast is really important to me, but so is sleep – no joke, yesterday it took me 4 tries to get my leggings on the right way, or I should say, what I thought was the right way, after which I later arrived at work and realized that after all that they were inside out. Mornings. Yeah, mornings and I are still getting acquainted.
So I figured, if I can’t even put my clothes on correctly, there are probably more disasters waiting (I literally just wrote “wating”, clearly it’s almost bedtime though its just 8 pm, don’t judge…) to happen should I choose to embark on cooking breakfast at this dark hour. And there is definitely more sleep to be had should I choose to NOT embark on cooking breakfast at this hour.
Enter freezer friendly breakfast (or anytime for that matter) burritos.
I started off by choppping up some peppers, sweet potato, garlic, onion, spinach, tossed them in a pan with some homemade taco seasoning, and stuck it in the oven to roast for awhile…
Meanwhile I made some homemade tortillas – though I’ll be honest, though the recipe be simple, the rolling and cooking takes awhile. They taste so much better than store bought, but because I’m guessing you, like me, are a real person with a busy life, store bought ones will also work just fine – I anticipate using them at some point in my future. Anyway, should you accept this tortilla making mission, this is what the dough should look like after kneading, and after separated into “balls”.
I started out with 14 balls but in conglomerated it into 10 nice sized tortillas. So once you’ve separated the dough, you’ll just lightly flour a surface and roll it out into
haphazard beautiful, thin circles like so…
And then turn on some music that brings you joy, you’re gonna be camped out by the stove frying these babies for awhile. Lightly oil a pan and cook them on a low heat for a couple minutes on each side until they just start to brown. Here would be an appropriate space for a photo of a tortilla frying in a pan, should I have taken one. Hello, my name is Rebecca and I am new to this whole food blogging thing. Thanks for bearing with me. Live and learn, right?
Pull the veggies out of the oven once cooked through. Add fresh cilantro, black beans, and salsa. If you are making freezer burritos, this is where it’s in your best interest to let everything cool completely to avoid freezer burn in your future. Anyway, I just left the tortillas and veggies on the counter while I went to the gym, and did the rest later.
Return home, feeling like a champ after all that weight lifting, and find a nice sized space to work. Grab the tortillas, filling, saran wrap, and cheese. Lay down a piece of saran wrap, then a tortilla, then fill it to your hearts content (keeping in mind that if you, like me, need it to be portable and somewhat neat to eat, you want to be able to close it easily). Sprinkle on some cheese, fold up the bottom and sides of tortilla, wrap tightly in saran wrap.
I then threw them all into a large ziploc bag in my freezer and pull out one before I go to bed for the following morning, then reheat for 1 min 30 ish in the saran wrap.
Alas, here’s the recipe broken down. Happy burrito making :D…
Sweet Potato Black Bean Burritos
Tortillas (makes approx 10)
1/2 tsp (heaped) baking powder
4 cups flour
1/2 tsp salt
1 1/2 cup warm water
1/3 cup oil
Mix dry ingredients. Make a well and add water and oil. Mix, and knead 10-12 times in bowl, let rest 10 minutes. Form into 10 balls, roll thin. Lightly oil a pan and heat, cook tortillas a couple minutes on each side on low heat, until just starting to brown.
*measurements for this are completely approximate*
1/2 sweet potato, diced
1/2 onion, diced
1/2 Tbsp minced garlic
1 tomato, diced
3 bell peppers, diced
spinach, as much as you like
1 1/2 Tbsp taco seasoning (recipe below)
1/2 can black beans (drained and rinsed)
cilantro to taste
salsa to taste
cheese to taste (added when assembling burritos)
Chop veggies and toss into a baking pan together with taco seasoning, drizzle on a bit of oil and mix. Roast @ 200 F for approx 1 hr, until cooked through.
Add 1/2 can black beans and as much cilantro and salsa as you like.
*makes approx 2 Tbsp*
1 Tbsp chili powder
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes
1/4 tsp oregano