8flour tortillas(or sub Siete grain free tortillas)
To Make Burritos:
Dice 1 bell pepper and set aside.
Dice 2 potatoes into small pieces. Set aside.
Chop 1 bunch cilantro leaves. Set aside.
Heat 1 Tbsp olive oil in large saute pan over med heat. Add diced potatoes & peppers and a sprinkle of salt. Cook, stirring frequently, ~ 12 mins until potatoes are fork tender. Allow to completely cool.
In a separate large sauté pan, heat 1 Tbsp olive oil over medium heat. In a medium bowl, whisk 8 eggs, 1 tsp taco seasoning and 1/4 cup water. Add eggs to pan and scramble until cooked through. Set aside and cool completely.
Lay 8 tortillas on work surface and evenly layer with: shredded cheese, scrambled eggs, diced potatoes/red peppers and cilantro (make sure all food is room temp!)
Roll into burrito and close ends. Roll each burrito tightly in aluminum foil or plastic wrap. Store in a single layer either in a large container or on sheet pan. Once frozen you can move to a container or plastic bag and place in the freezer.
To Re-heat Burritos:
From frozen: remove foil or plastic wrap. Microwave for 60-90 seconds or until heated through.
OR, from thawed: Set in refrigerator to thaw for 24 hours. Remove plastic wrap if using and cover w/ foil. Reheat in 350 F oven for 15-20 mins or until heated through.
*Read all ingredient lists; avoid added msg, sugar, gluten, etc.