Greek Burritos

Every so often on a weekday, Hubs and the tyke meet me for lunch. We sometimes meet a mall not too far from where I work. The mall is convenient and kid friendly. Normally, I’m not a fan of the selection at food courts, but this mall has a place that sells fantastic Greek food. Their menu is a mashup of traditional Greek and Mexican dishes, and one of my favorite things to eat is the Greek burrito. So naturally, I set about making a version at home.

Elly of Elly Says Opa! has fantastic recipes on her blog. She recently posted a recipe for Greek nachos, and the seasoned meat for those nachos looked like an easy way to replicate gyro meat for my burritos. I loved how the lamb turned out! I sometimes have difficulty finding ground lamb at the supermarket, so I used lamb shanks. It was easy to trim the meat and then grind it. If you’re not a fan of lamb, ground beef would work well for the burritos.

Greek Burritos

meat recipe adapted from Elly Says Opa!


1 Tbs olive oil

¼ c finely diced onion

2 cloves garlic, minced

1 Tbs tomato paste

1 lb ground lamb (or beef)

1/3 c water

½ tsp cinnamon

½ tsp oregano

¼ tsp ground coriander

1/8 tsp cloves

4 large flour tortillas

2 c cooked rice

¾ c crumbled feta cheese

1 cucumber, peeled and chopped

1 tomato, chopped

Quick tzatziki sauce (recipe below)

For the lamb: Heat skillet over medium-high heat. Add olive oil and heat through. Add onion, and cook until softened. Add garlic and tomato paste, and sauté until fragrant, another 2 minutes. Add lamb and brown. Drain some of the fat from the pan. Add water and spices, reduce heat to medium-low, and simmer for 10 minutes. Season with salt and pepper.

Stack tortillas on a plate and cover with a damp paper towel. Heat in microwave for about 30 seconds so they become pliable. Place some rice, meat, feta, cucumber, tomato, and tzatziki sauce on each tortilla. Fold ends up and roll.

Quick tzatziki sauce

adapted from Emeril Lagasse

1 small cucumber, peeled, seeded, and finely chopped

1 c plain Greek yogurt

1 Tbs olive oil

2 tsp lemon juice

½ tsp salt

1 tsp minced, fresh oregano

1 small garlic clove, minced

Combine all ingredients in a medium bowl. Chill for at least 1 hour.

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Bean Burritos with Rice and Cheese

Make a batch of these, and freeze for when you need an on the go meal.

(picture updated in 2015)

The month of May is hands down my busiest time of the year. Between spring school concerts, end-of-the-season gigs, and the craziness of wrapping up classes, I hardly have time to cook or see my family. My blog usually goes on hiatus at this time.

One thing that is keeping us fed during this busy time are frozen burritos. We usually get a bunch of Amy’s burritos, but I made some of my own. We already make our own refried beans, and they taste fantastic tucked into a tortilla with some rice and cheese. I make a double batch of burritos because we go through them so quickly. The are the perfect lunch on the go, quick dinner, and late night snack.

Adapted from Pinch My Salt

Refried Beans

Refried Beans


2 Tbs bacon fat (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz) small red beans
Salt and pepper to taste


  1. In a large heavy skillet, heat the bacon fat (or vegetable oil) over medium high heat until shimmering. Saute the onion until soft. Add the garlic and sauté for another minute. Add the beans with their liquid. Smash beans with a potato masher. Reduce heat to medium-low, and let beans simmer until softened, about 20 minutes, stirring occasionally. Add a little water if they start to dry out. Season with salt and pepper.


Bean Burritos

Bean Burritos


Refried beans (see recipe above)
2 c cooked rice
2 ½ c grated Mexican blend cheese
12 8-inch flour tortillas (large taco size)


  1. Place a tortilla on a plate and cover with a damp paper towel. Heat in the microwave for about 20 seconds. Place a few (2-3) tablespoons of refried beans, a few tablespoons of rice, and some cheese in the tortilla, just a little off center. Fold sides up and roll the tortilla. Place on a lined baking sheet, seam side down. Repeat with remaining tortillas and filling. Freeze burritos for 2 hours. Remove from freezer and place in a freezer-safe container. Place burritos back in freezer.
  2. To reheat, wrap frozen burrito in a paper towel. Microwave for about 2 minutes.


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