Oh yeah, I had a burrito. My whole family had burritos. We wrapped ’em up, and chowed down like none of us have a gluten problem. I’d forgotten how much I enjoyed beans, meat, and cheese in a giant wrap. So I drooled all over these new Udi’s gluten-free tortillas that everyone agreed, “Tasted like flour!” It was weird, you guys. Burritos.

It’s been so long since I’ve done this, I actually looked up “how to roll a burrito” on YouTube. It’s okay, you can stop and take a look at that doood if that’s your thing. I couldn’t quite get through the whole tutorial, no matter how badly I wanted to, so my husband decided to do the gluten-free burrito roll in our house. But first, the ingredients!

As you all know, I’m all about making my own nachos. So I did my own refried beans and guacamole. I was going to do some carne asada or carnitas when I remembered I had some Stubb’s Chipotle Butter hanging out in my cabinet. So I put two pork chops in a slow cooker for four hours on medium with a bottle of that amazingness, and we had some of the best gluten-free pulled pork EVER. My husband ate it all in less than 24 hours. Add a little cheese, and roll.

Okay, so that’s not a perfect circle up there, but it doesn’t matter when it went down my burrito hole. Did. Not. Matter. I loved this burrito bizness so much, I took one of the smaller tortillas from Udi’s and made a breakfast burrito. Like so —

Yes, I did fill it up too much to roll, and instead I made a soft taco breakfast. Still. Delicious.

So for your breakfast burrito, you just scramble some eggs, warm up your beans, add cheese and a dollop of salsa. You’re totally good to go. MOTHER SCRATCHIN’ BURRITOS.

When is the last time you had a burrito?