RECIPE + VIDEO: Burritos that your kids can make!

Many of you want to get your kids involved in the kitchen. Here’s an easy way to get started and make a tasty lunch. Gather your favorite burrito ingredients. Tortillas are a must, but the filling choices are endless. With a small bit of prep, you can make about a dozen in no time, and have lunch ready to go! By modifying the ingredients, these can be customized to meet nearly any dietary restriction. If beans, rice, and cheese don’t seem appealing, scroll down for some other flavor combinations, including breakfast burritos! Leftovers make great fillings too!


  • 12 tortillas, warmed (either wrap a stack in foil and heat in the oven, or wrap in paper towel and heat in the microwave)

  • 2 cans refried beans

  • 2 cups cooked rice

  • cheddar cheese and a grater

  • diced peppers (optional)

  • salsa (optional)

  • toppings such as sour cream and guacamole (optional)

  1. Preheat oven to 375°. Lightly spray a sheet pan.

  2. Place each ingredient in it’s own bowl and line them up on the counter in the order listed. Put the warm tortillas at the beginning of the line.

  3. Place a cutting board in front of you on the counter. Take one tortilla of the stack and place it on the cutting board in front of you. Using an ice cream scooper, place a scoop or two of beans on the tortilla, just below the center. Use the back of a spoon to press into a log. Top with rice. Shred desired amount of cheese on top of the rice. Add veggies and a spoonful of salsa if you want.

  4. Starting from the bottom edge of the tortilla closest to you, wrap the tortilla just over the fillings. Wrap the left side over the mound, and then the right. Then, continue to roll the tortilla up. Place burrito on the sheet pan with the seam side down.

  5. Continue with all of the tortillas. Then, use a pastry brush to brush the tops, sides, and (gently) the seams of the burritos with a bit of olive oil. Bake for 15 minutes.

  6. Let the burritos cool on the pan. Then transfer to a freezer bag. Pop them in the freezer!

  7. When ready to eat or pack, remove a burrito from the freezer bag. Wrap in a paper towel and heat for 1 minute in the microwave. Place in a thermos and enjoy for lunch!

  8. Add sour cream or guacamole when ready to eat!


  • Breakfast: Scrambled egg, sausage, hash brown, cheese, salsa

  • Chicken: Shredded chicken, rice, peppers

  • Taco: Seasoned ground beef, black beans, rice

TIP: If you want to keep your burrito warmer for a longer period of time in the thermos, first fill the thermos with boiling water and then empty and dry. Then place the burrito inside and tighten the lid.

Do you want a tutorial? Watch Annie make a batch for lunch!