5 Burrito Recipes That'll Make You Love Wraps for Lunch
There's a lot to love about a good old burrito – from whipping it up within minutes to carrying it around wherever you want. But perhaps its most noteworthy quality is that you can fill it up with pretty much anything, from meat to veggies. So, if you've been looking for ways to make lunchtime a tad more exciting, burritos should be at the top of your list. And since National Burrito Day(1) (April 7th) is right around the corner, we've rounded up five exciting burrito recipes to take lunchtime to a whole new level. So, are you ready to give soggy salads a rest?
1. Cheesy Bacon Burrito
Cheese and bacon are a classic (and often unexciting) combination. But this burrito recipe gives the tried-and-true combo a much-needed makeover as the ingredients share tortilla space with tomato salsa and fluffy eggs. The wrap is also super satisfying and will keep you full for hours.
Ingredients:
- 3 flour tortillas
- ¼ cup Textured Soy Protein (TSP) bacon bits
- ⅓ cup Gouda cheese, grated
- 2 eggs
- 2 tbsp whole milk
- 1 tbsp olive oil
- ⅓ cup tomato salsa
- Salt and pepper, to taste
Directions:
- In a small bowl, add the bacon along with ¼ cup of warm water and soak for 15 minutes. Once hydrated, drain the bacon bits in a colander and squeeze away excess liquid by slightly squeezing them with the back of a spoon. Then, add the olive oil to a skillet and heat over medium-low heat. Sautée the bacon for 3-4 minutes or until it's slightly charred. Remove from the skillet and set aside.
- Crack the eggs, mix in the milk and pour the batter in the same skillet. Season with salt and pepper and cook until the batter is cooked through. Set aside.
- Warm the tortillas in a microwave for 30 seconds and layer the eggs, tomato salsa, and bacon. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.
2. Sweet Potato & Beef Burrito
While most wraps rely on meat to add richness to the mix, this burrito recipe uses the protein as a sidekick. Instead, it depends more on carbs (a.k.a. sweet potato) for flavor and calls for capers and sun-dried tomatoes for some good (zingy) measure.
Ingredients:
- 4 flour tortillas
- 1 cup dried sweet potatoes
- 1 ¼ cups Textured Soy Protein (TSP) beef bits
- 2 tbsp capers
- 3 sun-dried tomatoes (optional)
- ½ cup sour cream
- ½ tsp smoked paprika
- ¾ tsp cumin
- 2 tbsp olive oil
- Salt and pepper, to taste
Directions:
- Add the potatoes and beef to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
- Add the olive oil to a skillet and heat over medium-low heat. Sautée the potatoes and beef for 10 minutes or until fork-tender. Season with cumin, paprika, salt, and pepper, and remove from heat. Mash the mixture with the back of a fork until the potatoes are coarsely pureed.
- (Optional Step) Add the sun-dried tomatoes to a blender and blitz until you have a thick paste. Mix in the potato-beef mixture.
- Warm the tortillas in a microwave for 30 seconds and layer the potato-beef mash, capers, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.
3. Chicken & Broccoli Burrito
Textured Soy Protein (TSP) chicken and broccoli are the stars of this burrito. But the recipe also calls for other delicious ingredients (see sour cream and mozzarella), which make the dish far more indulgent. For a lighter take on the treat, you can sub sour cream for plain yogurt or low-fat cream cheese.
Ingredients:
- 4 flour tortillas
- 1½ cups Textured Soy Protein (TSP) chicken bits
- 1 cup freeze dried broccoli
- 1¼ cups mozzarella cheese, shredded
- 1/3 cup sour cream (or yogurt or cream cheese)
- 2 tbsp olive oil
- Salt and pepper, to taste
Directions:
- Add the broccoli and chicken bits to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
- Heat the olive oil in a skillet over medium-low heat. Sautée the chicken bits and broccoli for 12 minutes or until fork-tender. Set aside.
- Warm the tortillas in a microwave for 30 seconds and layer the chicken-broccoli mix, mozzarella cheese, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.
4. Pizza Burrito
Wrapped in a flour tortilla and stuffed with tomato sauce, cheese, and sausage, this burrito recipe combines two beloved take-out treats in one delicious meal. When you feel like trying something new, you can easily swap sausage for bacon.
Ingredients:
- 4 flour tortillas
- 1 cup tomato sauce (store-bought or homemade)
- 1¾ cups Textured Soy Protein (TSP) sausage bits
- 1¼ cups Gouda cheese, grated
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt and pepper, to taste
Directions:
- Add the sausage bits to a bowl along with 2 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
- In a skillet, add the olive oil and heat over medium-low heat. Cook the beef for 10 minutes or until lightly browned. Season with oregano, salt, and pepper and stir in the cheese. Cook for another 1-2 minutes until the cheese melts. Make sure to stir continuously so that the mixture doesn't stick to the bottom of the skillet.
- Warm the tortillas in a microwave for 30 seconds and layer the tomato sauce and sausage-cheese mixture. Top with some extra cheese, if desired. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.
5. Mushroom & Blue Cheese Burrito
In this rich vegetarian take, burritos swap meat for mushrooms, which pair great with a savory blend of blue cheese and garlic. The cheese also adds a salty/tangy flavor to the mix, making the wrap even more irresistible.
Ingredients:
- 4 flour tortillas
- 1 ¼ cups freeze dried mushrooms
- 1 ¼ cups dehydrated black beans
- ½ tsp dried garlic (granulated)
- ½ cup Gouda cheese, grated
- ¾ cup blue cheese
- ½ cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper, to taste
Directions:
- Add the mushrooms to a bowl along with 2 cups of warm water. Soak for 15 minutes. Squeeze away excess liquid and set aside.
- Meanwhile, add the beans to a pot and fill it with water until covered. Cook on medium-low for 30 minutes or until fork-tender. Remove from the water and set aside.
- Melt the butter in a pan over medium heat and pour in the milk. Stir in the flour and keep stirring for 3-4 minutes. Add the blue cheese and mushrooms and cook for 2 more minutes or until the sauce thickens. Season with salt, pepper, and garlic; remove from the heat; and set aside.
- Warm the tortillas in a microwave for 30 seconds and fill them with the mushroom-blue cheese mixture. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately.
So, are you looking forward to National Burrito Day? Which burrito recipes will you make for the occasion? Let us know in the comment section down below!
References:
- https://nationaltoday.com/national-burrito-day/
- https://thaicaliente.com/bacon-egg-and-cheese-burritos/
- https://hurrythefoodup.com/sweet-potato-burritos/
- https://chefjulieyoon.com/2011/10/chicken-and-broccoli-burrito/#recipe
- https://momswhosave.com/pizza-burritos
- https://laantojadera.com/en/receta/snack/mushroom_burrito_with_cheese/465
4 Amazing Pie Recipes to Celebrate the National Pi Day
March 14 is an annual commemoration of National Pi Day. It celebrates the history of the mystical number 3.14. Pi is an infinite mathematical concept that may be difficult to grasp but significant in many aspects of our lives.
The best part is that the day does not only celebrate Pi, but also pie. The mathematical concept and the scrumptious dessert are celebrated on the same day because they sound the same. Also, since Pi is a constant measurement in all circles, and pies are round, it's only natural that they're both commemorated on this day with pie recipes.
History of National Pi Day
The history of the National Pi Day is directly linked to the number itself. Pi is an ancient concept, and many cultures have tried to capture this mysterious number in mathematics. Ancient mathematical cultures could only decode it to the seventh decimal; whereas, revered Indian mathematicians at the time could only interpret Pi up to five.
The Exploratorium Museum of Science, Art, and Human Perception in San Francisco launched the first celebration of National Pi Day in 1988. After that, the US Congress declared the day a holiday in 2009. Currently, the day is recognized worldwide by teachers, students, mathematicians, and pie lovers.
How to Celebrate National Pi Day
The greatest way to celebrate National Pi Day is to eat a lot of pie - given that Pi is a number that describes a circle and pretty much everything in the universe.
It's the perfect opportunity to demonstrate your baking prowess. Make pie recipes ahead of time and share them with your friends, family, and coworkers. You can also host a pie baking contest with your friends and award the winner. Take a look at these four pie recipes for some inspiration, and be sure to bag the reward.
Leek & Mushroom Pie Recipe2
You can make this leek and mushroom pie from scratch or from leftover roast chicken. This pie recipe yields six pies and may take extra effort, but it is worth it when you have guests.
Ingredients
- 4 tablespoon butter
- 2 cups dried leeks
- 1 thyme sprig
- 1 cup freeze dried mushrooms
- 2 cups skinless chicken thighs chunks
- 1/4 cup flour
- white wine (optional)
- 1 cup chicken stock
- 1/2 cup double cream
- Juice of one lemon
Direction
- Fry the leeks and the thyme with butter on a saucepan for 8 minutes. Add mushrooms and cook for 5 more minutes.
- Increase the heat. Add the chicken and stir until it browns.
- Sprinkle the flour and stir to form a paste. Let it cook for additional 2 minutes.
- Add the wine and simmer for a minute. Then, add the stock, cream, and lemon juice, season, and simmer for 10 minutes until the chicken is well cooked.
- Set it aside to cool, then put it in the refrigerator to chill if you're not eating the pie the same day.
- To make the pie, pour the filling into an unbaked pie crust.
- Bake at 325°F for about 45 minutes.
Sweet Potato Pie3
This sweet potato pie recipe is nothing like you've had before.
Ingredients
- 2 cups freeze dried sweet potatoes
- 1 unbaked pie crust
- ½ cup butter softened
- 1 cup white sugar
- ½ cup milk
- 2 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Rehydrate the sweet potato by adding to two parts of water.
- Mash the sweet potato in a mixing bowl. Add butter and mix until well combined.
- Add in sugar, eggs, vanilla extract, milk and combine all the ingredients with a mixer until smooth. Sprinkle the cinnamon and nutmeg and stir.
- Pour the filling into the pie crust.
- Bake at 325°F for about an hour. To check if it's ready, insert a knife and ensure it comes out clean. Enjoy.
Easy Fresh Strawberry Pie4
Apart from making this pie recipe during National Pi Day, make it for a birthday celebration instead of a cake. Brush the pie crust with egg white glaze to prevent the crust from getting soggy.
Ingredients
- 1 refrigerated pie crust
- 4 cups sliced freeze dried strawberries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 3 ounces strawberry gelatin
- 1 cup water
- Whipped cream, optional
Directions
- Preheat the oven to 450°F.
- Place the pie crust into a pie plate and trim the edges. Cover with foil and bake for about 5 minutes. Remove the foil and bake for 5 more minutes. Let it cool on a wire rack.
- Meanwhile, mix the sugar, cornstarch, and water to make a paste. Boil the mixture until it thickens for about 2 minutes.
- Turn off the heat. Add the gelatin and stir until it dissolves. Refrigerate for 15 minutes to cool.
- Arrange the sliced strawberries on the crust. Pour the gelatin and cornstarch mixture over the berries. Refrigerate for a few minutes to set before serving.
- Serve with whipped cream if desired.
Chocolate Raspberry Pie5
This recipe will make you a winner in a pie contest. The cheesy filling combined with the raspberry is magical and unforgettable.
Ingredients
- 2 cups freeze dried raspberries, rehydrated
- Dough for single-crust pie
- 3 tablespoons sugar
- 2 teaspoons cornstarch
Filling:
- 1/2 cup heavy whipping cream, whipped
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
Topping:
- 2 ounces semisweet chocolate
- 3 tablespoons butter
Directions
- Roll the dough on a floured surface, then transfer it to a pie plate. Trim the edges, then refrigerate for 25 minutes.
- Preheat the oven to 450°F. Bake the pie crust until golden brown. Set it aside on a wire rack to cool.
- Combine the sugar and cornstarch, and raspberries. Heat over medium heat. Let it boil for two minutes. Turn off the heat. Pour the filling on the crust
- Combine cheese, sugar, and vanilla in a mixer until fluffy. Fold in the whipped cream. Then pour over the raspberry mixture on the crust. Refrigerate for an hour.
- Melt the butter and chocolate and combine until smooth. Once it cools, pour over the filling. Cover and refrigerate again for about two hours.
Tell ten people to choose a dessert in the absence of ice cream, and more than half of them will go for a cake or pie. And all of them would eat their pie with ice cream.
It's time to get those baking tins out and try these fantastic pie recipes on National Pi Day. Did you try these recipes? Share your thoughts in the comment section below.
Don't forget to buy our freeze dried sweet potatoes, raspberries, mushrooms, and strawberries. The pie recipes will be incomplete without them.
