These burrito style wraps are super easy to make as written, but many people felt they were too bland. After adjusting the recipe a bit, everyone thought it was fantastic. Some used salsa instead of the canned tomatoes and added diced jalapenos for more heat. One person added 2 Tablespoons ground cumin and 2 Tablespoons Mexican oregano. Whichever way you make them they can be frozen and later microwaved to reheat. Great for those nights when you have a tight schedule or don’t feel like cooking.
If you have teens, how about letting them make these to their taste so they can stock the freezer with their own burritos/wraps for lunches/snacks?
From the reviews:
“Healthy, hearty, easy and cheap! I made a half recipe which yielded 10 stuffed 10-inch tortillas . . . use a one-cup measure to fill the tortillas.”
“To make these taste like high-quality fresh mexican restaurant wraps, add . . . 1 large white onion, 2 large red bell peppers, lots of olive oil, 2 T brown sugar, juice of one lime. I carmelized the onion and bell pepper together with 2 T brown sugar. . . Add some salt and pepper to taste.”
“I really like to buy a 14-oz bag of frozen southwest vegetable blend (corn, black beans, poblano chiles, red peppers, and onions). When using this mix, I decrease the beans to 2 cans black, 1 can pinto. Not all grocery stores in my area carry it, so when it’s not available, I use 3 cans black beans, 2 cans pinto, and 1 10-oz can Mexicorn (with green and red bell peppers). . . decrease the cheese to half a pound . . . add a packet of Taco Seasoning to the rice before blending with the rest of the ingredients, and add a can of sliced olives”
Click the title of this post to link to the original recipe at AllRecipes. Click on the label “taco seasoning” below this post for an easy recipe for that. Click on the label “burritos” for some other great burrito recipes.