BURRITOS TO GO RECIPES

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
  Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Steps:

• Whisk eggs and a large pinch of salt in a medium bowl until very smooth and a little frothy, about 30 seconds.
• Melt butter in a 10" nonstick skillet over medium heat. Add eggs and cook undisturbed until almost completely set but still a little runny 2–3 minutes. The idea is to cook them into a flat, round shape about the same size as the tortilla.
• Meanwhile, lightly toast tortilla over a medium-low flame, turning often with tongs, until warmed and lightly browned in some places, 5–10 seconds (or, toast in a large, dry skillet over medium-high heat until warmed and lightly browned in some places, about 1 minute per side). Transfer to a large piece of foil.
• Turn eggs with a rubber spatula, then slide out of skillet onto tortilla.
• Sprinkle cheese over eggs. Top with avocado and cilantro, leaving a 1" border around the edges. Add a few dashes of hot sauce and dollop sour cream over, if using. Fold sides of tortilla over filling, then roll up to enclose. Wrap burrito in foil and let sit so cheese can steam and melt, about 3 minutes. Slice in half, if desired.