Big Batch Breakfast Burritos
Oops. I had a baby and went MIA for almost a year. 2 kids under 26 months has been no joke, but I’m back! I have drafted this post about 6 times in the last year and never managed to press publish until now, so here we go!
One of the smartest things I did both pregnancies was prepare freezer meals. I made a ton of meals pre-Frankie and they made our lives so much easier, so this time we bought a mini deep freezer and filled it to the brim. Being able to not have to think about cooking and still get to eat healthy, filling, homemade meals has been a lifesaver as we adjust to being a family of four.
I love that they can be eaten with one hand while holding a baby. You can serve them solo or with avocado and trader joe’s green sriracha (my favorite), and they are packed with all of my favorite things: fresh black beans, sharp cheddar, green chilies, and soft scrambled eggs. They do require some planning ahead and a time commitment but once they are done and in the freezer they make nearly THIRTY nutrient-dense, quick and easy breakfasts.
These burritos were probably the only consistency between each of my postpartum experiences. In true Frankie/Arlo fashion the fourth trimester could not have been more different this time around. I felt so much more emotionally stable the second time and despite how challenging it is with two little ones, I’m really loving being a family of four.
As things have had time to settle I also look back on Arlo’s birth so fondly now. I mean it was really hard, but the experience truly showed me that I am capable of anything. I’m grateful for the wisdom that comes with being a second time mom.
Physically, recovery has much much easier this time. I started running again around 3 months postpartum with zero pain (if you’re into postpartum fitness I highly recommend this blog post from Kate Lemere which I used as a guide to returning to running, and Liz at Milly Grey Movement whose classes and expertise in working with pregnant/postpartum women are THE best). In contrast I had pain post-Frankie for over a year post-partum. I also did pelvic floor pt the first time around and figured I’d go back again post-Arlo but honestly I’ve been 100% symptom-free. No pelvic pain, no back pain, nothing. Surprising, especially given how much harder my birth with Arlo was. I attribute it to really prioritizing rest in those first few weeks. As stir crazy as it made me, I didn’t leave our apartment, no not even short walks around the neighborhood, for two full weeks. It sounds extreme, and it is guidance that I definitely rolled my eyes at and dismissed as being totally impractically after my first pregnancy. But this time the combo of living in a walk-up and having much more….damage than last time inspired me to give it a try. And if I can ever convince Nate to go for a third I will definitely go this route again. My immediate post-partum recovery was cut into a quarter of what it was the first time, and I have zero long-term symptoms, aside from a very soft belly that I’m learning to care less about.
So rest and eat lots of nourishing home-cooked meals. Obviously, this wouldn’t have been possible without a supportive partner, PAID PARENTAL LEAVE (Nate has 12 weeks and I truly believe it was the #1 factor in preventing post-partum depression this time), and the help from the fabulous Grandma Gingie who got to love on Frankie during our initial transition to being a family of four.
And you certainly don’t have to be postpartum to make these. I’ve made them every couple of months this whole first year. They make mornings so much more manageable.
Makes 27-30 burritos
1 pound dried black beans
1 yellow onion, halved
4 garlic cloves
3 yellow onions, diced
6 garlic cloves, minced
1.5 cups uncooked farro
3 cups vegetable stock (or water)
36 large eggs
2 tablespoons salt
2 pounds extra sharp cheddar, shredded (I love beecher's)
8 4-ounce cans green chiles, drained
26-30 large flour tortillas
Soak your beans with a tablespoon of salt for 8-12 hours. Drain, rinse, and place in a large pot with onion and peeled whole garlic cloves. Cover with water, bring to a boil, reduce to a simmer and cook covered until beans are soft. (Timing will depend on how long they were soaked and how fresh your beans are).
Meanwhile, cook the farro. Place farro, stock, and salt to taste in medium sauce pan, bring to a boil, cover, and reduce to a simmer. Cook for about 30 minutes until farro is soft. Set aside.
Place a large saute pan over medium heat and warm about 1/4 cup olive oil. Cook the onions for until translucent about 5 minutes. Add in the garlic and cook for another minute. Remove from heat and stir in the farro mixture. Set aside.
Make the eggs. In the same large saute pan cook the eggs over medium heat, stirring constantly with a rubber spatula to prevent eggs from sticking to the bottom of the pan. Continue stirring until eggs are creamy, smooth, but just set. Set aside.
In the largest bowl you own combine the farro onion mixture, eggs, cheese, green onions, and black beans. Stir to combine and adjust salt/pepper to taste.
Assembly line! Place 1 tortilla at a time onto a piece of aluminum foil, top with filling and roll into a burrito and wrap in foil. Once you’d assembled all of the burritos place them in a freezer bag and transfer to the freezer.
To reheat: remove the burrito from the tin foil and set it aside. Wrap the burrito in 2 very damp paper towels and cook in the microwave for 3 minutes + 30 seconds. Remove the paper towels immediately (or they will stick) and transfer the burrito back to the aluminum foil for mess-free eating. Enjoy!