5-minute Gluten and Dairy Free Burrito

5-minute Gluten and Dairy Free Burrito

I am going to date myself by writing this, but this weekend is my 20-year high school reunion. In reminiscing a bit about my high school days, there is the fond memory of hopping into someone's car after a kegger got busted and driving out to "Burritoville" to get burritos that seemed as big as our teenage heads. Sorry, mom. I know you read these posts!

Chicagoland has a wealth of truly authentic Mexican joints to get great food on a late, late weekend night as well as in broad daylight. Out here in the suburbs, we have Burrito Grande, a great place just a mile a way that my husband and kids frequent. When I am staring at my refrigerator in between emails and preschool pick-ups, I love anything that can be made quickly from the fridge yet still pack a little nutritional punch.

So, I started with Amy's brand Gluten Free, Non-Dairy Burrito with Organic Beans & Rice. At 240 calories with 5 grams of fiber and 8 grams of protein, it is a great base to add ingredients to without breaking the calorie bank.

I suggest microwaving the burrito just until defrosted. Then, partially unfold the burrito and stuff in any of the following ingredients before you finish cooking:

- A few dollops of Toffuti Sour Cream
- Fresh Pico de Gallo
- Daiya Cheddar Style Shreds
- Shredded Lettuce/Spinach

And, voila. Relive your high school glory days right in the kitchen. Maybe for old time's sake, we'll take a drive out to Burritoville after the reunion this weekend.

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