How to: Lunch Burritos

I bring my lunch to work. I’d say about ninety percent of the time.  For a few  reasons. One, it tastes better than anything I can buy. Two, it’s healthier than anything I can buy (barring the occasional emergency Mr Noodles situation).  Three, I’m frugal.  Cheap I say.

For the most part I take leftovers from the previous night’s dinner.  But sometimes I undershoot and/or the hubby’s got a voracious appetite and I just can’t make it stretch.

Sandwiches are an obvious choice, but we steer clear of deli meats and if I’m not thinking ahead, tuna and egg salad are a bit time consuming for the morning rush.  I started buying Amy’s frozen burritos as a lunch backup, and at $3-4 a pop it was a cheaper alternative to buying, and a healthier alternative to fried noodles with a dash of (delicious) MSG. The thing is though, they taste just alright – and that, is just not OK.

So, I started making my own!

Lunch Burritos

Serves 6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes


  • 6 Large whole wheat tortillas
  • 2 cups cooked brown rice
  • 1 can (540 mL) black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 cup cheese (your favourite variety, finely shredded)


My photos picture fresh tomatoes, a spice mixture and a jalapeno for flavouring.  I've simplified this recipe by suggesting the use of a pre-made salsa.


1. Cook brown rice per package directions - cooking time is usually 40-45 minutes
2. Combine all ingredients in a large bowl (except for cheese)
3. Separate rice mixture into 6 roughly equal portions
4. Fill each tortillas with rice mixture and top with cheese
5. Fold each short side of the tortilla over the top of the rice mixture, followed by one of the long sides, and roll end-to-end
6. Wrap each tortilla in a paper towel, followed by plastic wrap
7. Freeze. To heat, remove plastic wrap and microwave for 2-3 minutes.

I think it’s obvious you can get really creative with these puppies.  Some of the other things I’ve done to add more flavour and texture include:

  • Cook brown rice using chicken or vegetable stock rather than water.
  • Add a few handfuls of your leftover slightly wilted baby spinach or arugula in to the mix
  • Switch up the grain – use quinoa or barley
  • Grate a carrot and add in for texture and colour
  • A few squeezes of fresh lime juice and handful of fresh herbs (parsley or cilantro) will freshen it up a notch

I’d love to hear what you come up with!




6 thoughts on “How to: Lunch Burritos

  1. Love,love,love the recipe(except for the cheese-no offense)Other than the cheese,excellent burrito recipe!…..Is that a muskmelon behind the corn or a squash? You didn’t use that at all in the recipe did you? If you did, it wasn’t mentioned.Just wondering.Great recipe Erin!

  2. This is a great idea! I’m always coming up with ways to pack leftovers for lunch too, and I always run out of tupperware. Is it usually enough to fill you up or do you eat something on the side?

  3. I have made these twice now, but with a whole grain couches & herb base and I love them – they are so delicious! Such a great idea – thanks for posting.

  4. Pingback: Cityline Featured Blogger: Dara and Erin from How To Eat | Cityline

Leave a Reply

Your email address will not be published.