I need you back in my life.
It’s been a minute since we first introduced this idea to you.
Over 2 years, in fact. It was one of our very first blog posts.
As our blog grows, so too do our palates, so I’m stepping up my game for this round.
There is a LOT of delicious all up in these.
Let’s talk goat cheese.
I found this Sriracha flavoured goat cheese at my supermarket. As you can imagine, it’s bleeping awesome. However, if you’re not able to find it, squeeze a tsp or two of real Sriracha into plain goat cheese and mix until very well combined. Or, find another fun flavour. They seem to be all the rage now.
These burritos are entirely customizable. Where I used sweet potatoes, you could easily use squash. Where I used my colleague Dorothy’s organically grown summer kale, you could use store-bought fresh or frozen spinach.
Where I used barley, you could use rice, quinoa or bulgur.
Where I used black beans you could use lentils, tofu or chicken.
Seasoning (to your taste) is essential. I’m letting the sriracha goat cheese shine through here, so I’ve seasoned my barley and sweet potatoes simply with a little s&p. Try using your favourite spice mix or salsa as a flavour booster.
It may take you a couple of tries to determine the maximum fill capacity, but you’ll get the hang of it by burrito #3. I assure you, overfilled, messy burritos still taste glorious.
The paper towel roll is key, people. It’s a little microwave-safe barrier between your precious burrito and the (often) horrifying work microwave tray.
A final wrap in plastic will help prolong freezer life.
Now just label, freeze and eat the heck out of ’em.