The good thing about these easy components, if that they leave room for you to make them into bowls or salads, if preferred. I like cooked whole black beans for those, but for burritos, we generally like to smash them up a bit to give a refried-ish texture so they stay in the burrito better.

I buy the organic olive oil tortillas from Trader Joe's. They stay pliable and have some whole grains in there. Of course a burrito sized tortilla will hold more goodies, and wrap easier, but I find that makes far too much food. I have tried the Ezekial/Food for life ones and they are just so dry and if you’ve ever had a brown rice tortilla, you know they bode better as a quesadilla or giant taco than a burrito, due to the lack of pliable glutens. Anyway, tortilla minutia, if you prefer a bowl or a salad, add rice or greens to your grocery list.

If you’re feeling extra credit-ish, make the avocado sauce from the salmon tacos last week in place of the plain avocado here. You should be able to access week ten on the top navigation of recipes.