Mini Burrito’s


pile burrito wrapped (1 of 1)

There is a great diner down the street from us that just kills it with their burrito’s.  The only catch is they are the size of your head. I revamped the classic gigantic head size burrito to better fit a weeknight dinner and tiny toddler hands.  The post burrito guilt is non existent after this version.

matty burrito (1 of 1)

This is also open to endless variations.  I found some great grass fed organic ground beef at the store and sometimes it is nice to have a cheesy, beefy sort of dinner.  But, I am already dreaming up variations of this with bell peppers, onions and spinach instead of the beef.  Soy crumbles if that is your thing.  Shredded chicken.  Low fat cheese. Endless! Freeze and you have super fast lunches or dinners and you can assemble a ton of them while also managing 3 kids under 4 stuck in a house on a very cold day.  I can verify that.

I told the little people they were little presents, and since they are still floating on a Christmas high, that was a big sell.  Perhaps slightly disappointed it was a burrito and not another RescueBot, but large amounts of ketchup for them to dip it in (that was a bit rough to watch but it got them eating it…) seemed to offset the let down.  And the promise of a cookie if they ate dinner.  Hey, I’m no fool.  I bribe with sugar.

Mini Burrito’s

  • 6″ whole wheat tortilla’s – (10-12)
  • 1 large onion diced
  • 2 carrots shredded
  • 1 lb ground beef
  • 1/4 teaspoon chili powder and cumin (if you want more oomph, add 1/2 teaspoon each)
  • salt and pepper
  • 1 cup mild salsa
  • 2 cups monterey jack, shredded
  • refried beans – I used a leftover can of refried black beans I purchased before my revelation of refried beans in the crockpot.
  1. In a large saute pan, add a little oil and over medium high heat, cook onions and carrots until soft. Add beef, chili, cumin, salt and pepper. Cook until beef is no longer pink.
  2. Empty into a large bowl (drain off any grease if necessary) and add salsa and cheese, mix until combined. Heat up refried beans in same pan as beef was cooked in or microwave.
  3. Lay tortilla out, spread generous spoonful of refried beans and top with an equal amount of the beef/salsa/cheese mixture. Fold sides in, then roll up. See pics…
  4. If serving toddlers, I just shipped them right to the plate as is since they like everything room temp. Otherwise, I would heat a large dry skillet over medium heat and warm the assembled burrito’s on each side until lightly browned. If in a rush – microwave for a minute.
  5. Keep warm in a low oven, or wrap in foil and stash in fridge for a day or two and warm up in microwave for a minute or two or oven at 350 for 10 minutes or so. They would freeze great also.
  6. Serve with rice on the side, avocado/greek yogurt on top.

burrito in bowl (1 of 1)

fold burrito one (1 of 1)

fold burrito two (1 of 1)

pile burrito (1 of 1)


Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page