I like to keep a few burritos tucked away in the freezer for busy nights or hectic mornings to ensure I have a quick, healthy option on hand. Saving salsa or sour cream for when you serve the burritos ensures they won’t get soggy while thawing them to enjoy.
6 large tortillas or wraps
1 14-oz can black beans, rinsed
1 14-oz can refried beans
1.5 cups shredded cheese
1.5 cups chopped bell pepper
Salsa and sour cream for serving
Chop bell pepper into small, bite-size pieces. Shred cheese. Combine black beans and refried beans in small bowl, mix well.
Lay out tortilla shell on counter and place ½ cup bean mix, ¼ cup shredded cheese and ¼ cup chopped pepper into the middle of the tortilla.
Fold the left- and right-hand sides of the tortilla into the centre of the filling. Roll tightly from bottom to top while tucking in the filling and sides so they stay in place.
Place burritos in individual snack bags to grab on the go, or freeze for later. To eat from frozen, microwave on a plate 3 minutes, flipping halfway through. Careful, they will be hot!
Makes approximately 6 medium-sized burritos.
For hearty breakfast burritos: trade out bean mix for 8 scrambled eggs, then add ½ cup scrambled eggs to each burrito.
Time and energy savers
Here are five ways to get into the swing of back-to-school food planning and meal prep this fall. These are flexible tips to keep in mind while working within your budget, time and skills.
Plan ahead: It can be really tough to find the time to plan ahead, but 30 minutes to sort out your shopping and meals for the week can save hours later by avoiding extra errands and stress. Planning ahead also reduces the amount of last-minute money you’ll spend on takeout.
Helping hands: If you’re planning an event or hosting friends for dinner and they offer to bring something, take them up on it! Even better, instead of saying “oh, bring whatever you like,” request something you know you’ll be pressed for time to make, or a dish of theirs that you really love.
Creative lunches: There is a lot of pressure to make really spunky or creative lunches these days. While they can be fun, packing food that will be eaten and provides the fuel needed for the day is the ultimate goal. Ask the kids to help you come up with items they’re willing to eat every day, sometimes, and not at all. If you’re working with a picky eater to expand their food horizons, focus on it at home to make sure food dollars don’t go to waste on lunch items that won’t be eaten.
Grab-and-go snacks: Keep a stash of high-protein breakfast bars or frozen muffins tucked away for when you’re in a rush. Look for higher-fibre, lower-sugar choices to fill you up.
Easy dinners: If you know that you have a busy week ahead, give yourself permission to include simpler dishes in your plan. Instead of chopping and prepping veggies when pressed for time try swapping them out for frozen pre-cut veggies. If picking up a pre-made salad pack is what will get you to eat greens, pick one up instead of debating about whether or not to whip one up from veggies in your crisper. Always try to have one option in the freezer for a rainy day when your schedule or menu doesn’t work out as planned.
Visit the Airdrie Food Bank website to learn more.