Happiness is a homemade bean burrito, perhaps the best for you and cheapest meal you can make for yourself

I reckon the most expensive thing is the tortilla itself, while the whole shebang is something just north of 72 cents:

Flour tortilla: 33 cents

1 oz. sharp cheddar cheese: 18 cents

2/3 cup prepared pinto beans (13 cents) and basmati rice (4 cents): 17 cents

0.11 oz. spice mixture I prepare from bulk purchased salt, onion and garlic powders, chili powder, crushed red pepper, oregano leaves and cumin: 4.6 cents.

I can season a one pound batch of beans, which makes nine burritos, however I like for 41 cents doing it this way instead of 79 cents for an unadjustable store purchased packet, a savings of 48%.

The price of the beans shown is for a store purchased one pound bag at $1.19. At Sam's Club you can cut this to 63 cents per pound by buying the 12 lb. bulk bag. Per burrito that's 7 cents instead of 13 cents, bringing the whole enchilada down to 66 cents.

The price of a little canola oil for frying is not included.

Toppings are another matter entirely, which with the salsa are really the salad part of the meal.

Monday Night "Super Foods" Burrito

With all four elements of the burrito filling prepared as in the previous posts, you are ready to combine them. Once combined, you can set some aside in the fridge for reheating later and freeze the rest. In this post we'll combine everything and make some burritos right away.

Monday Night "Super Foods" Burrito

prepared pinto beans recipe

1 cup reserved pinto beans cooking liquid

prepared brown rice recipe

prepared ground turkey recipe

prepared dry seasoning mix recipe

1 package La Fuerza Tortillas de Harina (preferably "fat-free")

8 oz. extra-sharp cheddar cheese (preferably reduced-fat), divided into one ounce portions

canola oil

Into the large cast-iron dutch oven containing the prepared turkey, add the dry seasoning mix and a splash of the bean cooking liquid and cook over medium heat, stirring with the hand-held potato masher. When thoroughly mixed and bubbly, add all the drained beans (including the onions and garlic) and stir with the masher. Then add all the rice and stir until combined. Now mash until the mixture reaches the consistency you prefer. Some like it with just some of the beans mashed and creamy and some left intact. Others will like it all mashed. Still others like it as is. Add more bean cooking liquid if necessary to reach the consistency you desire. At most you'll only need a half cup of the reserved liquid. We keep ours on the dry side to make the filling easier to handle. When it's ready, turn off that burner, and light another.

Heat a large cast-iron skillet over medium for two minutes. Scoop up at most 2/3 cup of the burrito filling and drop it in the center of a room temperature 8.5 inch tortilla. Smooth it out from top to bottom down the center and make a little trough in it running the full length. Drop one ounce of cheese slices in the trough, and fold the sides of the tortilla over each other. Pour 3 T canola oil into the skillet, spread it around with a spatula, and drop the burrito in, folded side down to start. Reduce heat to medium low and fry carefully, one minute per side, for four minutes total, or until nicely browned. Add additional oil to the skillet as necessary.

Remove the burrito to an oven safe plate and keep it in a warm oven while you make the rest. Serve topped with your favorite things (no, not ice cream). We like La Victoria brand mild red taco sauce, sliced black olives, chopped green onions, chopped roma tomatoes, avocado slices, and chopped fresh baby spinach and romaine lettuce. Served this way, this meal is composed of at least ten of Pratt's super foods. Eleven if you top it all with some plain, fat-free yogurt. For a quick lunch, skip the frying and the toppings. Just assemble the burrito and heat it in the microwave for a minute or so.