Photos by Lindsey Johnson
Whenever I make or eat burritos, I always get “Rico Suave” stuck in my head, with the word “burrito” substituted for “rico.” I’m sharing this here because maybe then you’ll also get “Burrito Suave” stuck in your head when you have burritos and that will make me feel a little less crazy. Or maybe it will make all of us feel crazy. Whatever!
Back to the topic at hand: freezer burritos. One of the best things you can do to take control of how you eat is to prepare your own food at home. When you make your own meals, you know what’s in everything. It’s also a lot cheaper than getting takeout — the caveat is that making your own meals isn’t as convenient. Maybe you have time to cook on a Sunday night, but weeknights after work, it’s so much easier to cave in and grab a burrito from Chipotle.
Enter: freezer cooking. We’ve written about it before and yes, we even have an ebook all about vegetarian freezer cooking too! But that’s because freezer cooking works and I believe it’s one of the best ways to save time and money on meals. And if you’re new to freezer cooking, burritos are one of the easiest meals you can make. You don’t need any special equipment for freezing them, just plastic wrap, foil and a freezer bag or large freezer-safe plastic container.
This particular recipe for Garden Veggie Freezer Burritos comes from The Oh My Veggies Guide to Freezer Cooking, but the best thing about freezer burritos is that they’re highly customizable. Just about anything you like in your burrito will freeze well — seriously! I’ve made them with just about everything. The only thing you want to avoid are toppings that could cause the tortilla to get soggy — a chunky salsa would work, for example, but a thinner, restaurant-style salsa is probably best for serving on the side. This recipe makes 4 burritos, but it can be doubled or you can make a variety of different burritos at the same time with mix-and-match toppings.
Cilantro Jalapeño Pesto
To prepare the pesto:
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