Veggie Burritos: Dinner-To-Go

Some things are unavoidable.  Like going straight from carpool, to a doctors appt. to one parent teacher conference, to home for 20 minutes, and then to a second parent teacher conference.   Sometimes, it’s necessary to grab some food and get going!

This dinner recipe, an alternative to picking up fast food, has saved us on so many nights.  From baseball games to church activities, we can grab a burrito out of the fridge, warm it in the microwave, and head to our meetings. (and it’s way healthier than a fast food restaurant!!)

This works for our family, because I can make these burritos ahead of time. Here’s how that looks:

• On days I know we’ll be busy, I make these burritos in the morning.
• I wrap each burrito in wax paper or brown paper.
• I keep the burritos in the fridge all day, wrapped in their paper.
• Between stops, we run in and grab the burritos out of the fridge and heat them up.  We use the microwave, but if you don’t use a microwave, you’ll want about 20 minutes to heat them in an oven.  In the microwave, we heat them for 1 minute.
• We eat the burritos in the car, or put them in a cooler (without ice, just to keep the heat in) and bring them to the ball game or the next stop.
• I’ve made these with AND without meat, and the kids love them both.  They are super fast to make!

Whole Wheat Vegetable-Bean-Meat Burritos Recipe

• 1 lb. lean ground turkey (optional)
• 1-2 cups of chopped onions and green peppers
• 1 cup cooked rice
• 1 TBL. Taco seasoning
• 2 cups cooked pinto beans (pureed ahead with 2 TBL. Water)
• 10 whole wheat tortillas

Cook ground turkey in skillet until browned.  Add onions and peppers and cook 2-3 more minutes, until tender.  Add the cooked rice, taco seasoning, and the pureed pinto beans to hold it altogether.

Spoon ¼ cup of the mixture into the center of a whole wheat tortilla.  Top mixture with shredded lettuce and cheese (optional).  Roll tortilla like a burrito.  Place entire burrito on a hot skillet, sprayed with cooking spray, seam side down.  Cook burrito on the seam, until it seals.  Cook the other side to brown slightly.

Cool burritos slightly and then wrap in wax paper, brown paper, or foil.  Bring with you when you are on the go!

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4.3 from 3 votes

Veggie Burritos: Dinner-To-Go

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: American

Servings: 10

Calories: 267kcal

Ingredients

• 1 lb. lean ground turkey optional
• 1 – 2 cups of chopped onions and green peppers
• 1 cup cooked rice
• 1 tbl. taco seasoning
• 2 cups cooked pinto beans pureed ahead with 2 tbl. water
• 10 whole wheat tortillas

Instructions

• Cook ground turkey in skillet until browned.  Add onions and peppers and cook 2-3 more minutes, until tender.  Add the cooked rice, taco seasoning, and the pureed pinto beans to hold it altogether.
• Spoon ¼ cup of the mixture into the center of a whole wheat tortilla. Top mixture with shredded lettuce and cheese (optional). Roll tortilla like a burrito. Place entire burrito on a hot skillet, sprayed with cooking spray, seam side down. Cook burrito on the seam, until it seals. Cook the other side to brown slightly.
• Cool burritos slightly and then wrap in wax paper, brown paper, or foil. Bring with you when you are on the go!

Nutrition

Calories: 267kcal | Carbohydrates: 33g | Protein: 15g | Fat: 8g | Sodium: 433mg | Fiber: 7g | Sugar: 3g

Keyword : Veggie Burritos: Dinner-To-Go

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