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.