10 burritos from 1 tray

I love burritos, so many different flavors all coming together but this is also why I never make them. There's just so many ingredients and parts, it takes a lot of time. Then I discovered this one tray method which kind of changed everything because I can just cook everything all in this one tray and make like 10 burritos to keep in my freezer and I actually love the reheated version even more because it's so crispy on the outside. Absolutely love it, makes a great high protein breakfast, so easy and it makes great meal prep. The secret is not so secret, it just comes down to simple layers. I always start with the vegetables, that's layer one, then get the meat on for layer two and layer three and four are just eggs and cheese. That's it. The first layer on the tray is going to be potatoes and vegetables. I got 300 grams potatoes here, green bell pepper, red bell pepper and an onion. Just going to chop them up into little pieces and you want to chop them into quite small pieces because we're not going to chop them again later. You want it to be like nice size pieces that's going to be in the burrito, so however big you want them in there. I think I'm going to do pieces like so big. I'm busy preheating my oven to 425 degrees Fahrenheit, that's about 218 Celsius. I chopped the bell peppers in like roughly the same size as the potatoes and what's nice is if you cut it this size, it actually cooks quite quickly. So that's what we want because we're trying to optimize time here, we're trying to make these as quick and effortless as possible. That's the whole point and I'm not going to pretend I like cutting onions just because I have a recipe channel. I really don't like cutting onions, they always make me cry. Shed a few tears now but you can have breakfast burritos in the freezer for the month. I was thinking of like buying goggles or something that I could wear when I cut onions. Be honest with me, would you unsubscribe if I put on goggles every time I cut onions? It's all on the tray. I'm gonna toss this with two tablespoons of oil. I usually just use avocado oil, it's a great cooking oil because it's got a high smoke rate and some salt and pepper. The flavor does not end there, it's going to be a lot more layers. This is just to get things started but that looks pretty good so far. I'm gonna do about 25 to 30 minutes at 425 and this is really going to be the longest wait now although the layers are much faster. So we're going to start getting a few other things together and then you're going to see it's going to go super super fast. Okay so what I like to do is heat the tortillas in the oven too. It would take forever heating them one by one on the stove especially since we're trying to make this quick, it just doesn't make any sense. So what I like to do is wrap them in foil. Let's just make sure I've got 10 here. Okay we've got 10 tortillas. You can obviously use gluten-free or regular, it doesn't matter. And I just wrap them in the foil. It is so easy. Ready. So I'm just going to put this aside for now. We will get it in the oven later. We're going to make a really really quick sauce. Any extras have to be exceptionally quick. And this is important for the burritos because this is going to add so much flavor. I love the sauce. Okay about five tablespoons of light mayonnaise. Don't worry, these are going to be lower calorie burritos, breakfast burritos. They're about 400 calories a which is a really good healthy amount of calories. Now we're using chipotle peppers in adobo sauce. Okay just gotta fish out two peppers there. Two peppers. Just gonna slice these up roughly. Just sort of roughly chopped up like that. Get them in there. I'm just gonna add in a little bit of that sauce as well, about a teaspoon of that sauce. Then adding in here the juice from one lime. And you can also add some fresh crushed garlic if you want. I don't add any to mine but if you love garlic you can do that. It's not a very juicy lime but it'll be okay. A little bit of salt. A little punch of cumin. And a little bit of smoked paprika. And just mix it all together. And there you go. A super quick but super flavorful sauce. Now this is the layer that's really going to add a lot of flavor to the whole burrito. Okay we're making a very quick spice mix. Okay you're ready. Two teaspoons of salt or a little bit more. One teaspoon of onion powder. One teaspoon of chili flakes. Half a teaspoon of chili powder. One teaspoon of basil. One teaspoon of oregano. Half a teaspoon of smoked paprika. And half a teaspoon of cumin. And we got the pepper here so might as well just add in a little bit of that too. That is our spice mix. Just mix it together. Now I have got some extra lean ground beef here. You can use like 90 to 93 percent lean. You could also use ground turkey if you don't want to use the beef. Also like 93 percent lean. I wouldn't use the 99 percent lean ground turkey because that's very dry. Just break it up into little pieces. And you know what? I don't see why you couldn't use pressed foam tofu. Crumbled. I've never tried that before but if you have let me know. Just break that up roughly and we're gonna add the spice mix into this. Just gonna get my hands dirty here. You just want to like break them up into little pieces. Get it all nicely mixed with that spices. With the spices. You don't want like giant clumps because that's not going to be very nice. That is ready. That is spicy. It's looking really good already. As you can see it's not overcooked at this point. You don't want that because it's still going to be cooking in the oven. Get the meat spread out over the tray and you want to like distribute this somewhat evenly because we're going to be cutting this just into strips for the burritos. You know what? I think I'm having a delayed reaction to this onion. I feel like I've got a tear forming in my eye. That's the thing about onions. They can get you at any point. This is so much faster than cooking all your ingredients in different pots and pans on the stove. There's barely any cleanup with this. It's really great. Don't forget that this oven tray is very hot. Use oven mitts. So let's get it in the oven. Okay now this is important. I've turned down my oven to 380 degrees Fahrenheit. Is that 190 Celsius? I think so. We're gonna turn this down because you don't want to like scorch this meat. And that is going to bake for 15 minutes at that temperature. This is where it gets exciting. So in good breakfast burritos you need some eggs. So I'm using four eggs. And then along with the four eggs I'm using 10 egg whites. I don't want to waste all the yolks from the eggs. So I'm just using this carton and this is exactly 10 egg whites. So just pouring this whole thing in. And then last thing in here is one teaspoon of cornstarch. And that might just seem like a really silly ingredient but this actually helps to keep the eggs nice and fluffy after reheating and freezing. This is meal prep we're making here. And this is too many burritos to eat in one week for one person. So gotta keep the eggs nice and fluffy. So that is what the cornstarch does. So just mix this all together. Oh gosh that's made cornstarch lumps. How did I do this last time I made this? Okay I'm going to pivot. You don't want cornstarch lumps. So what I'm going to do is I'm going to use my mom's container trick. Whenever she does like gravy or anything and she uses cornstarch she always mixes it in a container. This has never failed me. Make sure it's airtight and then shake. That should be good. I see a cornstarch lump. Okay I think my big mistake was that I should have just mixed the cornstarch with water first. One teaspoon of cornstarch with a little bit of water. Do it in a little container. Mix mix mix. Now I've got one or two lumps in there that I'm gonna have to fish out. So don't make the same mistake as me. Just pour that in. And you know what our other layer is ready. Lost my fork somewhere in there. There it is. Okay this layer is ready. This looks really really really good. Whoa it's starting to come together. And now we get to pour this egg layer over. I need to make sure I don't get my cornstarch lumps in this. Just pour it over. Careful not to spill this now. We're gonna do 350 degrees Fahrenheit. Get this in here without spilling. And that's gonna bake for 15 to 20 minutes. Oh I need to get my tortillas in. I almost forgot about this. Gotta get these tortillas in at the same time now. That's good to go. This will be ready so soon. Okay this is looking really really really good. Wow. The last layer. All it is is half a cup of cheese. Cheddar cheese. You can use dairy-free dairy. It doesn't matter. I am using a dairy-free cheddar cheese. And all we're gonna do is another half an hour. Oh my gosh no. Another five minutes. And then this will be ready to serve out in five minutes. Just get the toppings organized while we wait. My favorite thing with this is actually fresh cilantro but I forgot to buy some. So we are gonna make do with some baby spinach which I think will also be very good. I really like the flavor of the fresh cilantro in this so if you have that go for it. You can wash it just make sure it's completely dry before you put it in your burritos. And that is done. Oh my gosh. That looks so... Whoa. A multi-cheese. So that looks incredible. Have to wait five to ten minutes before I slice it up. You just want to let it set. Yes these are ready as well. This is the fun part now when we get to put it together. Ten minutes up. Let's cut this thing. Okay so what I usually do is just cut around the sides and then cut into ten equal portions. So now this is the hard part for me trying to estimate ten. So cutting down the middle that's I mean that's a good first start. And then five this way. One two three four five. I think that should work. Okay that's not perfectly even but it's good enough. I'm gonna line some tortillas up. Make a little assembly line because you know the point of this is to be fast. Quick meal prep. Let's open these up. They are a bit hot so just be careful. Okay that's all I can fit on my counter for now. So here's my method. I get a little bit of the sauce in the middle on all of them. Then a little bit of baby spinach on each one. As I said I would usually use the cilantro, the fresh cilantro that's really good because it's got a lot more flavor than baby spinach. But the baby spinach is also good and it adds some green. I just like to add a little bit of green. It not only looks nice but it's getting some leafy greens which we probably all need more of. I know I do. And then the main part. Get one of these slices on. I got confused for a second. I was like why do I have two more? But I only had space for eight on my counter here so I'm gonna do the last two afterwards. Okay now to wrap this. Roll it up. There you go. I mean I'm not a professional burrito wrapper but I do my best. Once you get into it though it all starts coming back. It actually makes it easier that it's like the slice you're wrapping up. There's not so many things you've got to keep track of inside. Eight burritos. Let's do the last two. Ten breakfast burritos. So this is how I wrap them. I put it in some parchment paper and then take some foil and wrap it in the foil. And the reason that it's best to do both layers is because the parchment paper doesn't stick to the burrito but the foil keeps it protected in the freezer so it keeps it nice and fresh. One done. You can just cut these yourself from big sheets or if you make a lot of burritos you can actually just buy pre-cut pieces in the right size. I'll actually link below the exact ones I'm using just in case you want the exact size. I'll also link below the tray that I used because it's a very specific size and it fits this amount that I made just perfectly. In South Africa we call this tin foil. I know in America you call it aluminum foil. We would say aluminum foil. Anyway that's just a little fact. An unimportant fact for you. And that is 10 breakfast burritos fully prepped. I feel very accomplished and it feels very satisfying to have all of this prepped. I'm gonna put this all away in my freezer. I will cut one open and show you what it looks like. I'm gonna have one now. So that one looks good. And I will have all of these ingredients on my blog for you as always. It's too many. I can't carry them all at once. I'll cut this one open and show you. Oh that's very nice. I love those chipotle peppers as well. That's so good. Love it.