Summer Challenge: Week 4

In Food, Personal by MC2 Comments

Another week, another ‘use what I have’ recipe! This week’s was the easiest yet – hands down.

Recipe #5

This week I chose Make-ahead breakfast burritos. This involved minimal cooking and maximum assembling. I didn’t pay close attention to the ingredients and ended up just using what I had.

  • 1 bag baby spinach
  • 10 eggs, beaten
  • salt and pepper
  • 6 burrito size whole grain tortillas (i used plain)
  • 1.5 cups grated cheese (i used cheddar)
  • 1.5 cups spicy black beans or chili beans (i used plain black beans)

I set up the tortillas and got to work. First step was heating the spinach with olive oil until it was wilted. It’s amazing how small spinach gets! It took up my entire pan at first and I wasn’t sure I could fit the eggs in, but sure enough, it shrunk and I had plenty of room.

After the spinach was wonderfully wilted, I added in the eggs, salt, and pepper and stirred until I had a decent scrambled egg spinach mix. Now it was time to assemble.

  1. I put shredded cheese in the middle of all the tortillas
  2. I added 1/6 of the egg mix
  3. I added black beans
  4. I folded the burritos and wrapped them in foil

The last step was putting them in a ziploc and freezing them. They should be good for up to six months!


I left one out and ate it this morning so I could report on the actual taste. It was good! I microwaved it for 60 seconds to to get the cheese to melt, but that might have been too much. I’m excited to have these in the future to heat up after long runs.

I hope everyone has a fun and safe Fourth of July!


  1. This is obvious, but don’t forget to unwrap the foil around the frozen/thawed out burritos before you microwave them! Nice pictures. 🙂

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