The other day after making an enchilada dinner, I had a lot of beans and tortillas left over and ended up making up bean and cheese and egg and cheese burritos ahead of time. For the next week, I had additional options for breakfast foods and quick dinners. And whether you use eggs or beans, this is a filling meal that will keep kids hungry through the next meal.
This is something that I'm going to try to have on hand all the time while I'm here in the states. It is SO much simpler to make up a bunch all at once rather than one here or there... cutting down on all the steps and just doing them all once. Here's all I did:
REFRIED BEANS (or eggs, if you are making breakfast burritos)
SHREDDED CHEDDAR CHEESE
FLOUR TORTILLAS
Take the tortillas, put a stripe of cheese down the center, and then do a layer of beans (or eggs). Fold like a burrito, and then you can fit 3-4 of these per ziplock bag. Label them if needed, and then they'll keep for the rest of the week. You can freeze them as well, just make sure you pack them nicely to where they won't stick together. Heat them up as you need them, and you're all set.
(And yes, for all you gourmet chefs out there, I know this is an extremely simple idea, but I like to share the simple things- they help out moms like me when we're in a pinch!)
