If you and the kids are tired of PB&J for travel lunches, look no further than this quick and easy recipe for road trips! Disclaimer: I am a photographer but care very little about making my kitchen look like Rachel Ray’s. Sorry not sorry.
1 bag of tortillas of your choice (I love Trader Joe’s truly homemade ones)
1-2 cans of refried beans
1 – 8oz bag of cheese of your choice
1-2 cups of unflavored rice or quinoa
After you cook the rice, heat up your skillet with a little non-stick cooking spray in it. Add all ingredients and a sprinkle of cumin to your tortilla and place on skillet till crisp, about 1 minute per side.
Freeze tortillas until ready to roll! You can freeze these for several weeks.
You can warm them up at any gas station or by using a camp stove. Usually 1 minute or just over that is perfect.
Feel free to also add shredded cabbage, meat strips, or sauce to your tortillas for fresh take.
My favorite is adding flank steak and Trader Joe’s Korean BBQ sauce. Delish!