Breakfast Burritos

With cooked beans in the fridge, breakfast burritos become a quick (and portable!) meal. You can always add some scrambled egg or cheese, but I use these wraps as my vehicle for whatever leftover vegetables or greens are handy. Sometimes I add rice or potatoes, but again this depends on what remains from last night’s dinner. Finish with the usual suspects: salsa or chopped fresh tomatoes are a must, but cilantro, black olives, avocado, and fresh or pickled chiles all work, too.

To make life even easier, double or triple the batch (omitting the lettuce), wrap the burritos well in foil, and freeze. On a busy morning, remove the foil, wrap the burrito in a paper towel and zap it for a couple of minutes in the microwave. Or reheat foil-wrapped burritos in a 350°F oven for about 20 minutes.

2 cups plain cooked beans, or Bean and Vegetable Chili, or canned pinto or black beans

1 cup cooked brown rice or potatoes (optional)

4 large whole wheat flour tortillas

2 to 4 cups salad greens, torn-up lettuce, or cooked leftover vegetables (or a combination)

2 cups fresh or cooked salsa, or chopped fresh tomatoes

1 Warm the beans or chile with the rice, if using, in a small pot or in the microwave. To warm the tortillas, wrap them in foil and put in a 300°F oven for about 10 minutes, or stack them between two damp paper towels and microwave for 30 to 60 seconds.

2 Put a tortilla on a plate or flat surface and put the bean mixture toward the bottom. Top with the greens, then the salsa and any other ingredients. Fold both sides over to enclose the filling, then roll up, and serve.