Burritos were a staple food during the Southern California portion of my childhood. We made them at home, ordered them at restaurants and kept a few pre-made Trader Joe’s bean and cheese burritos in the freezer for quick lunches and after-school snacking.
Oddly, once we headed north to Portland, burritos fell out of the rotation (replaced, I imagine, by grilled salmon). Still, I’ve always had a soft spot for the burrito.
Recently, while plotting out the next couple weeks of meals, I realized I have a great deal of travel in store during the course of the summer. I’m the primary cook in my household, and while my husband is more than capable of managing his own meals, I like to leave a few homemade things in the freezer for him when I’m going to be away for more than two nights.
So far I have frozen several portions of vegetable-heavy turkey chili, made a couple homemade frozen pizzas and wrapped up half a dozen homemade burritos.