This combination of eggs, black beans and salsa appealed to me, but I could see that it might cause a revolt at my house if it was the only option. So I also cooked some cubed hash browns and chopped some bacon for half of them.
I broke 24 eggs and mixed in a little reconstituted dry milk, (What! I was almost out of milk....) and a dash of chili powder. After a quick whisk I dumped it all in my largest pan to scramble. I decided to keep the rest of the ingredients seperate for customizing later. I also cooked about 16 oz of Southern Style Hashbrowns (cubed rather than shredded). I found that by putting three tortillas on a plate with a small plate upside down on top for 30 seconds in the microwave made the tortillas nice and warm for manipulating. I opened some black beans that I canned in January, (Yikes! I need to do some more!) a bottle of homemade canned salsa, and shredded about one pound of cheese and got ready to roll.
Now I am not that good at rolling burritos because I always over stuff them. But I followed the method on the website and found that it worked better. (I still have to work on over stuffing them though.) I found that having them warm enabled them to stretch a bit and hold their shape better on the cookie sheets. I made 20 with the beans and salsa and then mixed the hash browns into the remaining eggs with the chopped bacon, stirred it up and made 12 more. I ate one that had split open. So I now have 31 breakfast burritos! I figure each burrito is about 250 calories.
It was a bit bland so next time I will work on adding more flavor ~ maybe make a white sauce to give it some goeyness and fat to balance the protein or use refried black beans. I only used a pinch of cheese, but I think I'll be more generous next time and maybe mix it in while the eggs are warm so it melts just a bit. I packaged them up with a paper towel wrapped around each one nestled in a baggie. They fit perfectly in the little snack baggies that I bought but no one uses. :) Why the paper towel? The Simple Dollar instructs that the burritos be nuked for two minutes on defrost and then warmed up for about 1 1/2 minutes all wrapped in a paper towel to keep it from drying out. It will also make a nice drip absorber. I like that idea.
Maybe next time I will make them into quesadilla's instead since I like more stuffing and less tortilla.
But that's just me.....
Of course, I won't make them again if they just sit in the freezer for lack of flashy packaging. Hump!/:(
