I’m a sucker for those Annie’s frozen burritos. This is a far cheaper way to eat a healthy, make ahead meal. These beauties are packed full of fiber, vitamins, minerals and anti-oxidants. But you could never tell by the way they taste. I love making these on a Sunday and freezing them for the weeks to come.
There are so many times these have saved my butt when I was starving and didn’t have time to feed myself. You just make them up, wrap them in tin foil and then put them in a freezer bag.
When you’re ready to chow down, take them out of the plastic bag and put them right in the oven. You can also take them out of the tin foil and microwave them for an even quicker breakfast.
Feel free to fill these up any way you’d like. If you have some veggies that are about to go bad, throw them in here. I used mushrooms as my “meaty base” but you can also use a tofu scramble to make it more breakfast-y.
If you want to keep this gluten free, just use a gluten free wrap. Easy peasy, lemon squeezy.
I seasoned the burrito with taco seasonings: smoked paprika, chili powder, cumin and salt. Feel free to season however you like. You can even use a taco seasoning packet to make this even easier.
Using frozen hashbrowns and a fajita veggie blend (peppers and onions) helps to cut down on the prep time as well.
Grab some veggies, beans, mushrooms and let’s get to cooking! These freeze beautifully and are perfect to make ahead for a busy month.