In an effort to use up all these free veggies, I decided to make burritos.

I love burritos because they’re so adaptable. It can be made into a meat version, or dairy, or pareve. Today, I made meat.

Start by sautéing the veggies for approximately 10 minutes, with 1 tsp. of garlic and salt/pepper to taste.

Remove to a bowl, wipe out the skillet and add the ground beef. Brown until cooked through completely. (Seriously, no pink!)

Usually, I don’t cook anywhere near this quantity, but I bought a huge 2-Lb package on sale. If you’re using a small amount of meat, just add rice to stretch it. I’ve made burritos before with as little as 1/4 Lb and it was still delicious.

When the beef is completely cooked, let it cool, then add to the onion/pepper mixture. Feel free to pile-on the extras—tomatoes, avocados, lime juice, salsa, etc.

Now, it’s time to start wrapping.

If you don’t know how to wrap a burrito, it’s super-simple. Place a small amount of filling near the top of the shell horizontally, fold in the sides, then fold over the top and continue to roll all the way down.

Halfway through, I always get sick of rolling!

I made 10 burritos, with quite a bit of filling left. I would’ve continued, but I ran out of shells. I’ll either grab more tomorrow at the store, or we’ll just extra the extra right out of the bowl.

What kind of burrito do you prefer?