Barbara J's Organics

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$6.99 USD

A truly invigorating blend of:

Chili Powder, Cumin, Oregano, Red Peppers, Garlic, Onion, Black Pepper, and Sea Salt.


There are so many ways to make a tasty burrito! My recent favorite is made with skirt steak that’s been marinated for a good long while–overnight, if possible. If time is or the essence, chicken, or even tofu thickly sliced into steaks works deliciously.

Marinate 1 lb. flank or skirt steak in 1/4 cup olive oil, 1/2 cup red wine (substitute white wine or vinegar for chicken or tofu) and one heaping tablespoon of Barbara J’s Organic Mexican Munch-Out seasoning.
Place tortillas in foil to be warmed on the grill. I love the whole grain variety, although the big flour torts will accommodate more fillings.
Grate some cheese and, if you like, chop some tomatoes. I love arugula in my burrito, chopped lettuce is also good.
Shredded carrots give a nice, sweet, healthful crunch. Other possible accoutrements include: grilled vegetables, sour cream, salsa, hot sauce, jalapenos, olives, guacamole, and maybe some black, pinto or refried beans inside of the burrito or on the side with melted cheese.
Grill the meat over a medium high heat to caramelize the outside, yet have a nice semi-pink interior. This takes approximately 10-12 minutes. Let rest while you assemble the other ingredients. Cut against the grain in thin slices and compile to create your masterpiece.