burritos

The breakfast burrito: a divine combination of vegetables, meat (sometimes), cheese, eggs, and hot sauce all wrapped up in a warm tortilla. It's the perfect hangover remedy and it's incredibly satisfying.

A few weeks ago, I had a craving for a breakfast burrito. But in an effort to not let the contents of my fridge go to waste, I set out to see if I could make my own and still be satisfied. I actually surprised myself with how tasty these burritos were. I much prefer these over any I've had from a restaurant and I love the fact that you can experiment with your fillings.

This specific vegetarian recipe comes together in just 15 minutes, but don't be turned off by its simplicity because it's loaded with flavor. It calls for just a few vegetables that cook together in a cast-iron pan that brings all of the flavors out beautifully. A little bit of cheese, a scrambled egg, a few dashes of Tapatío, and things are good to go. I used a whole-wheat tortilla because I prefer the flavor, and honestly, that's what I had in my refrigerator.

For the recipe, keep reading.

What else is new at Chipotle besides its fast-casual Asian concept? Why, a new gilt look! The Mexican grill announced today that, for the next four months, it'll switch from its well-recognized silver foil burrito wrapper to one that's colored gold.

The point behind the marketing-minded switch? To call attention to its "gold ingredients" and mission statement of "Food With Integrity," made with naturally raised meats, local, organic vegetables, and rBGH-free dairy, as well as the chain's 18th anniversary. What do you think of Chipotle's new gold standard?

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All this margarita talk has got me craving Mexican food! While I love a delicious bowl of guacamole and an addictive queso, my all-time favorite Mexican dish is tacos. Salmon tacos, beef tacos, chicken tacos — I don't discriminate against certain proteins. Hard tacos, soft tacos: what's not to love about this versatile dish that can be filled and topped with an endless array of ingredients? On the eve of National Margarita Day, I want to know: what's your preferred order at a Mexican restaurant?

We know you're huge fans of Trader Joe's. Here, resident vegan girla shares her recipe for Thai green curry chickpea burritos. All of the ingredients can be found at your local Trader Joe's.

When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. Taste of Thai makes a green curry paste that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis?

Keep reading for the uncomplicated and delicious-sounding recipe.

After a hectic start to the week, a late night taqueria run might sound terribly tempting, but avoid the caloric pitfalls of eating out by making your own version of a taqueria special at home: beef and potato burritos.

Build a healthier burrito, starting with last night's 90-percent lean ground beef and aromatics such as onion and jalapeño for heat. Save yourself time and effort by browning the beef, reducing the tomatoes, and heating the tortillas all in the same pan. You'll be surprised by how little effort this Mexican meal takes. Continue reading for the recipe.

• Learn how to build a burrito bar. — Chow
• Everything you need to know about Grüner Veltliner. — Eat Me Daily
• Five superfoods to incorporate into your daily diets. — The Epi-Log
• Meet the 50 worst restaurants in the world. — Huffington Post Food
• One man claims he has not consumed any food or drink in over 70 years.— Good Bite
• David Chang and Michael Pollan are two of Time's most influential people.— Grub Street NY
• Michael Ruhlman discusses his new book and his feelings for Starbucks.— Eater
• Must make: rhubarb bread pudding with whiskey sauce. — Serious Eats

It's my best friend's birthday this weekend, and to celebrate, a group of 12 friends are headed to my parents' cabin in the Sierra Nevada mountains. We'll enjoy lots of delicious foods and decadent desserts. To kick things off on Friday night, we'll make a huge pot of Italian chicken chili with pancetta crouton toppers. This hearty and filling dish is the perfect start to a cold Winter weekend. On Saturday morning we'll recharge with breakfast burritos stuffed with eggs, cheese, black beans, and chorizo. After a day of snowshoeing, we'll come home to comforting grilled fontina and mushroom sandwiches and roasted red pepper soup.


These recipes are great for the season, so get them now and read more

If you've taken my Chipotle burrito quiz, you know that these simple Mexican wraps can contain some very serious calories.

It's easier to eat smart when making burritos at home, but what about when eating out? By making a few smart choices at the burrito counter, you can make your meal lower in calories and fat and better for you overall. Here's how.

• You probably know that regular black beans, with 227 calories and one gram of fat per cup, are a better choice than refried beans, which can contain up to 16 grams of fat and more than 300 calories. But you may not know that one cup of black beans also offers 60 percent of your daily fiber, plus high amounts of protein and folate.

Get more surprising tips.