Market basket: Wrap up a quick burrito for a healthy handheld
Maybe you count on a drive thru to provide fast, handheld food. Sandwiches and filled biscuits are the norm. But there are wiser options that can be made at home where you control everything and have the plus of being lower in carbs.
Burritos are such a great substitute for buns, biscuits and loaf bread. These super-sized wraps are sturdy enough to hold everything from veggies to meats to cheese and a combination. Plus, they can be made in literally minutes when you spend some time getting the filling ingredients prepped ahead of time.
The first time this unique specialty is recorded in print in the U.S. was in 1934. They were a hot commodity sold in Los Angeles at the famous El Cholo Spanish Café. The word means “little donkey.” It’s not clear whether the name comes from the resemblance to the back of a donkey or because it is the ability of it to hold many ingredients. Regardless, it was a staple dish served throughout the American Southwest before burritos became popular nationwide in the 1950s.
Burritos depend on flour tortillas. Forget those that are anything smaller in diameter than 12 inches. I actually like to use ones that are closer to 14 inches.
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I like to use pinto beans in burritos and use my slow cooker to allow them to cook all day in stock. Then I allow them to cool and package them for the freezer. These beans mash beautifully and are so much better than commercially canned refried beans.
The meats I use vary from beef to pork to chicken but I make sure each is spiced just a bit more aggressively then usual. I like the kick of some heat and nothing beats a good Monterey Jack cheese to hold it all together. Chopped onions and cilantro round it out for hand-held perfection.
You asked for it
Beverly Conner of Evansville asks whether burritos can be frozen.
Beverly,
Absolutely! What I do is wrap each burrito in a paper towel, then regular aluminum foil. Place them in a large resealable bag, label, date and freeze. When ready to use, remove the foil but leave it wrapped in the paper towel. Microwave on high power for 3-4 minutes and let stand 30 seconds before enjoying.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com
This article originally appeared on Nashville Tennessean: Market basket: Wrap up a quick burrito for a healthy handheld
