Ingredients

3 1/2 cups (315g) old-fashioned oats
2 tablespoons unsweetened cocoa powder
1/2 cup (113g) unsalted butter
1 1/4 cups (250g) sugar
1/2 cup whole or 2% milk
1 cup (250g) creamy peanut butter
1/2 teaspoon vanilla extract
1 cup M&M’s

Method

Burritos have humble origins. During the early 20th century, Mexican workers would head out for the day with a bit of last night's dinner—some beans, a little meat, maybe some rice—wrapped in a tortilla to keep it warm until lunch.

Burritos are a take-out go-to because not only are they delicious, but they are fast to make and highly portable, and easy to scarf down quickly as your lunch break draws to a close. The bad news is that most store-bought burritos have gone off the deep end.

In particular, it's the combination of rice, beans, sour cream, cheese, and guacamole that lifts calorie and sodium counts into the thousands.

This burrito is American in spirit, which is to say it's hearty and generously filled, but without the caloric excesses found at Chipotle Mexican Grill, Baja Fresh, and the country's other burrito barons.

Notes

Burritos have humble origins. During the early 20th century, Mexican workers would head out for the day with a bit of last night's dinner—some beans, a little meat, maybe some rice—wrapped in a tortilla to keep it warm until lunch.

Burritos are a take-out go-to because not only are they delicious, but they are fast to make and highly portable, and easy to scarf down quickly as your lunch break draws to a close. The bad news is that most store-bought burritos have gone off the deep end.

In particular, it's the combination of rice, beans, sour cream, cheese, and guacamole that lifts calorie and sodium counts into the thousands.

This burrito is American in spirit, which is to say it's hearty and generously filled, but without the caloric excesses found at Chipotle Mexican Grill, Baja Fresh, and the country's other burrito barons.