Works for Me: Lunch Burrito

I've been trying to make lunch for my husband each night. In my high heels and pearls.

No, really. The man is going to eat anyway. It might as well be healthy and budget friendly. So, I put a lunch together while we put away the dinner leftovers or just before I sit down to watch O'Reilly.

After a few weeks of this, I figured out one thing. Sandwiches get old.

He never said a word,but I knew he must be growing tired of them. I was tired of making them!

I needed some variety. One night I was putting away the taco leftovers and had an idea. Lunch burritos!

Hubs doesn't always have access to a microwave or won't take time to find one, so I left off the meat (cold ground beef- blech.)

Here's how I made it-

Lunch Burrito

1 10-inch flour tortilla
refried beans
shredded lettuce
shredded cheese of your choice
taco sauce or salsa (whichever you prefer)
chopped tomato, optional

Warm your tortilla in the microwave about 15 seconds until soft and pliable. Spoon in beans, lettuce, cheese, sauce, tomato, careful not to add too much. (You still need to roll it!)

Roll up just like a burrito. Wrap tightly in aluminum foil.

Hubs has eaten his cold and said it was great. Of course, you can microwave them.
When ready to eat, remove the foil, place on a microwave safe plate. Wrap the burrito loosely with a paper towel, microwave 60 seconds. (The paper towel keeps the tortilla from getting rubbery.) They also freeze well.

Variations-
Use leftover rice for a rice and beans burrito
For a sushi style wrap, use drained, canned tuna with a dash of soy sauce, rice, shredded carrots and cucumber. (for a cold wrap)
No rice leftovers? Use Uncle Ben's Ready Rice!


For more tips today, visit Kristen's blog!