Meal prep time! Burritos a la gringa tonight 😅

Sharing on a post earlier today prompted me to make these today, as I had the need and time.

I used to make these more regularly when my stepson was living with us (growing teenage boys and whatnot), though they were much larger because I lived where a shop I could get giant tortillas as (~15”?). These were made with 8” tortillas.

I always wing the fillings, just doing what strikes my fancy, and what I have around, though I did go to the store to get stuff for this batch.

Ingredients:
* 2x green bell peppers
* 2x medium onions
* 3x md/small potatoes
* about 1.5c sliced red cabbage
* 1/2c chopped cilantro
* 1/2c chopped parsley
* 1 can canneilli beans
* Swiss cheese – 2 thin/long pieces per burrito
* 1.5 packs (8 each) of whole wheat tortillas
* 1 pack (4 sausages) all natural chorizo

All veg gets chopped or sliced into small bite sized pieces, and seared on a cast iron skillet, so it’s lightly browned on 1-2 sides. I make sure the potatoes and cabbage are cooked to the point of tenderness as they can be a bit tough otherwise (if you are freezing these you can been loose with this as the freezing does blanched (burst the cell walls) of the veg). And I like a little bit of almost burnt taste on my peppers and onions. Throw all veg in a bowl and mix, add in chopped cilantro and parley and mix again.

The chorizo was raw so I cooked it through and sliced into coins.

Beans are from cans, thoroughly rinsed and drained.

Each burrito was assembled as:
* place tortilla on parchment paper
* lay down a thin slice of cheese
* in a line/row pile on 2-3 healing spoonfuls of veg (onions, peppers, cabbage, potatoes, cilantro/parsley).
* add 2 small spoonfuls of cannellini beans
* another small slice of cheese
* 4-6 coins of chorizo
* roll into borrito. Roll in parchment, roll in tin foil, roll in Saran Wrap, place in freezer ziplock.
* repeat until out of ingredients.

I kept going until I ran out of chorizo. Made 13 burritos and had a little bit of veg and beans left over.

These always come out a bit different every time I make them. The chorizo was already flavored – if I were to do them with chicken or ground beef or etc, I would season that meat while cooking. If you want to make these vegetarian/vegan, then season the onion/peppers when cooking (these are the only two veg I *always* include.

Fillings option (mix and match to your taste/availability):
* onions
* bell peppers
* potatoes
* sweet potatoes/yams
* parsnip
* leeks
* cabbage
* broccoli/cauliflower
* zucchini/squash
* diced tomatoes (drained)
* beans or lentils
* corn
Etc

Protein options:
* chorizo/sausage
* ground beef or turkey
* chicken
* fish
* tofu

Heating instructions:
* if fresh, bake at 350°f for 15 min in tin foil, and 10 minutes out of tin foil (gives tortilla a light crunch)
* if frozen bake at 400°f for 45 min in tin foil, 10 min without, OR (recommended) remove from foil and microwave for 3 minutes, put foil back on and bake at 400°f for 20 min, remove foil and bake for another 10 min.

All of this is extremely customizable. Make something you’ll look forward to eating on a day you’re too tired to cook.

Remember to keep your veggie percentage much higher than the rest, be conservative with your cheese and meat additions.

Happy cooking 😇

by Hortusana