Takeout Burritos Recipes

Steps:

• Heat a medium skillet over medium-high. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook 1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes.
• Layer each tortilla with 1/3 cup bean mixture, followed by 1/4 cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package. Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months.
• To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350-degree oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side.

Steps:

• Cook rice as directed on package. Stir in lime juice, cilantro and chicken, fluffing with fork. Meanwhile, heat beans as directed on package.
• Wrap tortillas between two paper towels. Microwave on High 30 seconds. Place 1 tortilla on work surface. Place 1/4 cup chicken mixture on middle of tortilla. Top with beans, salsa and lettuce. Add sour cream on top.
• Fold edge of tortilla closest to you toward middle of mixture, repeat with edge farthest away. Starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. Continue until burrito is completely enclosed. Cut in half before serving, wrapping in foil if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
• Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
• Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
• Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
• To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.