We make bean burritos as a matter of course in our house for dinner – the recipe is from Gourmet’s last cookbook, from the chapter devoted to Vegetarian Mains. (In my opinion, for that chapter alone, it’s worth picking up if you haven’t already.) You can’t really beat it as far as a healthy fall-back meal – it calls for almost all pantry basics — but this week, we ended up with an extra burrito and managed to up the ante on the deliciousness the next morning for breakfast. I heated it in the microwave for about 1 minute, then topped it with a fried egg, some salsa and chives (would’ve been cilantro if I had it). Instant (and healthy and delicious) breakfast burrito.
The Daily Babble