It’s Friday and that’s the day to wrap up anything you haven’t accomplished during the week and get it off your desk before the weekend comes. I don’t know about you, but I like to free my mind of looming burdens so I can enjoy the weekend and reset myself for the coming week. With that means that lunch time can be short and sometimes, I like to grab an Amy’s frozen burrito and jazz it up a bit for lunch. Of course, you can make a burrito from scratch if you want and trust 
me I make plenty of them. But today, it’s all about the frozen burrito.
In a real pinch (for time), I just warm it up in the microwave and eat it, plain and simple. Most of the time, when I have an Amy’s burrito, I add a little bit of butter to coat the outside and brown the sides a bit, chimichanga style. Then I serve it on a bed of lettuce, tomatoes, and avocados and garnish smother the burrito with sour cream and hot sauce.
Today’s post is less about the recipe and more about another way to enjoy a frozen burrito that isn’t half bad for you. I know, I had a little too much fun with the sour cream. Oh well! Live a little, people. 🙂
Bean & Cheese Burrito
Ingredients
- 1 Amy's Burrito frozen (any flavor)
- 1/2 tsp butter
- 1/2 heart of romaine lettuce chopped
- 1/4 avocado chopped
- 1 small vine ripened tomato chopped
- Sour cream
- Hot sauce
Instructions
-
Microwave Amy's burrito per the package directions. Be careful not to overcook.
-
Prep and chop lettuce, avocado and tomatoes and arrange on plate.
-
Warm up a pan to almost medium high heat.
-
Coat the burrito lightly with butter.
-
Brown all sides of the burrito (front, back and the sides).
-
Place burrito on the salad and top with sour cream and hot sauce, as desired.
How do you like to enjoy frozen burritos? Snap a pic of your creation and share on social with #vegetariant.
Enjoy!
No Comments