As I’m sure everyone knows by now, I’m a fan of tacos. All. Of. Them. You can eat 1, 2 or 3. It’s breakfast, lunch and dinner. It’s the most perfect food really :). The big brother to the taco is the burrito. It’s basically a super sized taco. However, if you don’t buy the GIANT burrito wraps, it’s not so bad and frankly, a perfect size.
You might be saying to yourself that there are lots of ingredients to them and you can’t really make one or two. Well, this is pretty much the case. It’s a catch-22, but also not really. Why? Because it forces you into doing this thing called meal planning for athletes. Burritos are the ultimate make ahead and freezer friendly meal. It’s also portable which is great for recovery from training sessions or when you are trying to rush out the door in the morning for work. Last summer when I was training for Lou, I’d make an egg, rice and spinach burrito to eat after my swim and before my ride. It was recovery and fuel all at once.
When it comes to figuring out what to fill them with, just try to stick with not so delicate foods, like lettuce. Think about what holds well in sandwiches or what foods you usually put in the freezer. This black bean and sweet potato burrito is a good example of the “sturdier food” I’m talking about. Don’t be afraid of experimenting with different flavors and ingredients because you can’t really go all that wrong. It’s your taste buds 🙂
Couple tips: when you do go to freeze them, make sure you wrap them well because freezer burn ruins food. Also, roll them TIGHT. How much does it suck to take a bite of a burrito and it all fall out? It might take a few practice sessions and that it a-ok.
Related Recipe: Sweet Potato and Egg Breakfast Taco
Healthy Sweet Potato, Black Bean and Egg Breakfast Burrito
- 3/4 cup dry basmatic rice
- 1 sweet potato
- 1 small red bell pepper
- 1 small red onion
- 1 15-ounce can of black beans
- Spices: cumin, chili powder
- Kosher salt
- 6 eggs
- 1 cup grated cheese
- 6 small burrito wraps
- 2 tablespoons olive oil
- Pre-heat the oven to 375F.
- While the oven is heating, dice the sweet potato. Toss with some olive oil and salt. Place in the oven on a lined baking sheet for 20 minutes.
- Start the rice by adding 3/4 cup of rice to 1 1/2 cups of water, bring to a boil, cover and simmer for 15 minutes.
- While the potatoes and rice are cooking, start on the beans. Dice the red bell pepper and onion. Place in a saute pan with some olive oil and season. Saute for about 5 minutes and then add in the drained black beans. Season with salt, cumin and chili powder. Saute for a few more minutes.
- At this point, the potatoes, rice and beans should be done. Go ahead and start assembling the burritos by layering rice, beans and potatoes.
- Rinse off the saute pan and bring to medium heat with some olive oil. Crack the 6 eggs, season with some salt and mix until combined. Cook the eggs until just set. Place equally on top of the burritos. Finish with some cilantro and grated cheese. Roll as tight at possible.
- If freezing, wrap them individually and then place in a ziplock bag for the freezer.