Who doesn’t love a deli­cious­ly packed bur­ri­to? Just look at that. The types of ingre­di­ents can vary so much, it’s almost mind-bog­gling. Choose beef, poul­try, fish, veg­gie; add avo­cado, beans (pin­to, black, kid­ney or even refried), let­tuce, toma­to, corn, onion, and rice (white or brown). Don’t for­get cheese, sour cream, gua­camole, sal­sa, and pico de gal­lo. Do you like your cheese saucy or crumbly? Do you like your sal­sa chunky or smooth? Not to men­tion spice lev­el. How spicy would you like it? What sort of spicy? Hot jalapeno? Smokey chipotle? Chile? Per­haps a hint of sweet­ness? How about your tor­tilla … would you like white or wheat? It’s all up to you.

Ever had a break­fast bur­ri­to? Yeah, I said it. Break­fast. Bur­ri­to. Eggs, bacon, and cheese wrapped up? Uhh, yes, please. But again, your options are end­less. Switch out the bacon for sausage. Throw in some veg­gies. Make it spicy. Try a crepe instead of a tor­tilla. I know it sounds amaz­ing, but try not to cry.

    Behold, the dessert bur­ri­to

Or how about some of your favorite berries topped with fresh whipped cre­me, all wrapped up? Deli­cious, of course! Dessert bur­ri­to.  You’re wel­come.

A go-to of my own is the PB&J bur­ri­to. It may sound unusu­al, but it’s just as sat­is­fy­ing and easy to make as any sand­wich that uti­lizes bread. Already “been there?” Try switch­ing out the jam for a banana. Add some hon­ey if you like!

Are you hun­gry yet? Mouth water­ing? Head out to your favorite bur­ri­to stand or restau­rant. Bet­ter yet, hit the mar­ket for some qual­i­ty ingre­di­ents and have your­self a Bur­ri­to Buf­fet with all of your friends.

San­gria any­one?

So, what do you think?