The inspiration for this toasted burrito recipe comes from my colleague Janice. We were talking one afternoon, and she mentioned how she often prepares dozens of burritos in advance and freezes them for later. Although Janice primarily reheats the burritos at home in a toaster oven, I realized this is a great meal for lunch at the office. Burritos are very easy and quick to make, plus they travel well.
Another benefit is how versatile burritos are. They can be served with many sides and made from a variety of ingredients. I keep it simple and fill my burritos with chorizo and refried beans, but the options are pretty much endless. For a vegetarian friendly filling, I swap out chorizo for seitan (a meat replacement made from wheat gluten). Another option is to add scrambled eggs for a breakfast burrito. My favorite sides are salsa and avocado slices, but it’s all up to personal preference. Sour cream is an excellent addition as well.
Reheating a toasted burrito
If frozen, remove the burrito from the freezer 30 min to an hour before eating. Using a fork, poke a few holes into the shell and microwave until the center is warm and cheese begins to melt. Place in toaster bag from Amazon.com, and toast until shell is crispy. See my post for instructions on using toaster bags.
- Finally chop red onion as you heat a frying pan on medium low heat. Slice chorizo tube down the middle.
- Add onion and ground chorizo to frying pan and mix well to crumble chorizo, pan fry until chorizo is thoroughly cooked. Heat refried beans in the microwave in a microwave safe bowl or add to frying pan while chorizo onion mix is cooking.
- Add two large spoonfuls of refried beans, onions, and chorizo mixture to the middle of each tortilla and top with a couple sprinkles of cheese. See my Spring Roll recipe for instructions on wrapping burrito.
- Enjoy immediately or wrap burrito in tin foil and freeze for later
If planning to heat burritos in toaster, don't over stuff tortillas with filling. The burrito will need to fit in the toaster slot.