There aren’t many meals that I can think of that are as inexpensive as bean burritos, especially if you are making your own tortillas (although I confess that I am not). If you add some lettuce and tomato, or other veggies, they are a super healthy meal, also. The addition of cheese does increase the cost a bit, but I have a hard time enjoying them without the cheese. So without further commentary, here is the super simple recipe.
8 to 10 Tortillas
4 cups beans (cooked) – black, pinta or combine them
Salt, pepper, chili powder
Tomatoes and/or Salsa
If using dried beans, cook according to package directions.
Take the beans and add salt, pepper, and chili powder to taste and cook for a few minutes.
Assemble burritos – 1 tortilla + 1/4 to 1/2 cup beans + a pinch or two of cheese + a pinch or two of lettuce + tomatoes and/or salsa.
Yes, they are really that quick and simple. We have a couple of children that like them with ketchup! These are the kinds of meals that we have in our monthly meal rotation. You could also add re-fried beans and/or Spanish rice as either a side dish or add them directly into the burrito.
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First of all, they might be called Breakfast Burritos, but they can be eaten any time of day. We usually have them for lunch. In fact, we have these for lunch on average of once per week – they are inexpensive, filing, relatively healthy, and a family favorite. So here is our family’s recipe for Breakfast Burritos.
8 to 10 Tortillas
6 cups Hash-browns
10 to 12 pieces Turkey bacon or Turkey sausage
6 to 8 Eggs
Condiments: Salsa, ketchup
Add oil to medium heat and cook hash-browns until cooked / browned.
In another pan, start cooking the turkey bacon or sausage until cooked through.
When hash-frowns or bacon/sausage is done, remove from pan and cook eggs (scrambled).
Heat tortillas if you would like.
Make the burritos by putting 1 – 2 pieces of bacon or sausage, a couple of tablespoons of hash-browns, a couple of tablespoons of eggs into a tortilla and add condiments.
Seriously, this recipe is that easy! Some variations include adding fresh tomatoes or avocados, adding southwestern seasoning, adding cheese or using diced potatoes instead of hash-browns.
What is your favorite, comforting, easy to make recipe?
When you think of the Caribbean and food, what items come to mind? Coconuts, mangoes, fish? I am sure there will be many other things that come to mind, but for this Simple, Healthy, Cheap! Caribbean inspired recipe, these 3 ingredients play center stage.
1 to 3 Tbs curry powder or paste – curry pastes are generally spicier than powder
2 tsp salt
1 to 3 tsp ginger – more means more spice / heat
3 cloves garlic
2 cups coconut milk
2 cups water (optional – fish broth)
4 Tbs fish sauce (optional)
2 Tbs sugar
1 mango, diced
1 cup mixed veggies like peas and carrots
1 to 1 1/2 lbs white fish, cut into chunks
2 cups rice (6 cups when cooked)
1) Cook rice according to rice instructions.
2) Heat oil in a large pot or wok.
3) Add all spices and salt (garlic, ginger, curry powder or paste) and sauté for 30 seconds.
4) Add coconut milk and water – bring to a low boil.
5) Add diced mangoes, veggies and then the fish. Return to a simmer
6) Cook about 10 minutes, making sure the fish is cooked through.
7) Serve curry over the rice in bowls, more rice than curry.
Welcome to Caribbean Week here on A Simple Life Too! This recipe is inspired by a vacation we had many years ago to Jamaica, while I was still working outside the home and before we had our children. One of my favorite foods while I was there was these Jamaican seasoned veggie (and sometimes meat) patties / pies. They had so much flavor, they filled us up, and purchasing them local, they were only about $1.00 or $2.00 each. My recipe is an easier variation, turning the recipe into a pot pie, vs. making the individual pockets.
There are only a few delicacies affordable for the average person today and chocolate is one of them.
In an effort to make chocolate more affordable to our family, I have found a couple of secrets and I am sharing them here with you.
Least Expensive Quality Chocolate Bars
I only eat bars with 60% or more coco in them – no Hershey’s® for this gal! My two preferred bars are Lindt® and Ghiradelli® 60% or 70% cocoa bars. The typical price I have seen for these 3.5 ounce bars are around $3.00 per bar. Walmart® has the best prices I am aware of for the past year, ranging from $2.40 – $2.70 per 3.5 oz bar and this was the price I was (willing) to pay…until I discovered a secret:
If you go to the baking isle of Walmart® and look amongst the baking chocolate, Ghiradelli® has a 4.0 ounce baking chocolate bar – for $2.08.
So, not only is the bar bigger, but it costs $.30 to $.60 less than the candy bar. The ingredients are the same as the one in the candy aisle, only the packaging is different. I (although I admit I don’t have the most discerning palate) can not tell the difference in flavor / taste when I compared the two.
Now, in all fairness, when I went to the candy aisle this week to pick up the 3.5 oz bar for the photo shoot, I did notice the candy bar was on sale- $2.23 to be exact or $.63 per oz. The baking isle bar is $.52 per oz, so still a better deal, especially if you pick up a few at a time.
I came across a recipe awhile ago in my search to make my own chocolate using coconut oil, and after a little modification, I can produce a homemade chocolate bar that I enjoy and know is healthier and cheaper than most of what can be found on the store shelves. The recipe follows:
½ cup coconut oil
¼ cup raw cane sugar
½ cup cocoa powder (100% cocoa)
1) Grind the raw sugar (blender, coffee grinder, etc..) – this makes it “powdered” and will dissolve easier in the coconut oil.
2) In a small pan, heat the oil on medium-low. Add the sugar and stir gently for a couple of minutes until the sugar is dissolved.
3) Add the cocoa and stir until the cocoa is well blended.
4) Pour the mixture into a well greased small baking dish and then put in the refrigerator to set for a couple of hours – or if you can’t wait that long to dig in, put it in the freezer for 30 minutes.
5) Since coconut oil melts at 76 to 78 degrees, you will have to store your chocolate bar in the fridge unless you keep your house cooler.