These are remarkably easy to make and can be frozen for easy reheating.
Just wrap the burrito in a paper towel and reheat in the microwave for 40-55 seconds, depending on how thick the burrito is.
Now, before you begin you can either make your own tortillas (as directed in the instructions at the bottom) or, if you are on a limited time frame, or they happen to be super cheap in your area, you could purchase a package of flour tortillas instead.
We actually prefer Bacon Tortillas, so we frequently make our own.
Choose one or more of the following Meats:
- Cooked bacon
- Diced Ham
- Sausage, cooked
Choose one of more of the Following Vegetables:
- Finely Diced Onion
- Chopped green pepper
- Scallions, chopped
- Leftover Bits of Chopped Asparagus
- Tomatoes, diced (these can become watery/runny, depending on the tomato itself)
- Hash Browns
Cheese: Really Any type of cheese will do, just choose something you have on hand that you like the flavor of!
- Monterey Jack
- Pepper Jack
Saute onions and peppers in a frying pan, add in a couple eggs, Scrambling them until cooked through. Add a handful of meat, a handful of your favorite cheese, a sprinkle of salt and pepper and fill your flour tortilla.
Flash freeze them and then vacuum seal. To reheat toss in microwave or in the oven.
6 cups All purpose flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 cup Vegetable shortening, cut into small pieces
2 1/2 cups Warm water
Place the flour in the bowl of a mixer. Add baking powder and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed.
Scrape the dough out of the bowl and onto a floured surface. Divide dough into 2 equal portions. Cover with plastic wrap, set aside at room temperature for 20 minutes. Divide each half into 8 equal portions. Lightly flour a work surface and rolling pin.
Roll each ball into an 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. Let set for 10 minutes. Fry lightly on each side until bubbles, remove from heat, fill and freeze.
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