Fall is here and that means it’s time to get back into the swing of things as college classes start up again. With busy schedules and late nights studying, it can be hard to find the time to make a nutritious dinner. But don’t worry! We’ve got you covered with our delicious and nutritious back-to-school burrito recipe – perfect for busy college students looking for an easy way to fill up before class. Let’s dive in!
Our back-to-school burrito starts with a whole wheat tortilla wrap (which is full of fiber!). Inside the wrap, we add in some cooked brown rice, black beans, sautéed bell peppers, and diced tomatoes. To top it off, we mix in some melted cheddar cheese and fresh avocado slices. All these ingredients create a flavorful yet filling meal that can easily be eaten on the go or enjoyed at home while studying.
For those looking for an extra protein boost – why not try adding some cooked chicken breast or turkey sausage? If you’re vegan or vegetarian, you could also swap out the meat for tofu or tempeh for a delicious plant-based option. You could even opt for scrambled eggs instead if you prefer something lighter!
The best part about these burritos is that they are so versatile – you can switch up the ingredients depending on what you have in your fridge or pantry. And because they are so easy to assemble (you just need to mix all your desired ingredients together!), they make a great meal prep option too! Simply cook enough ingredients for several servings at once and then store them in individual containers so that all you have to do when hunger strikes is grab one out of the fridge and heat it up!
Starting off this semester right doesn’t have to mean sacrificing flavor or nutrition – our back-to-school burrito recipe proves just that! It’s quick, easy, customizable, full of flavor, and most importantly – delicious! So go ahead – give it a try next time hunger strikes before class or during study sessions at home. Enjoy!
Ingredients
1 package (12 ounces) uncooked breakfast sausage links
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs, room temperature
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 flour tortillas (6 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado