Burritos are my favorite to cook and the wife and kid love em (though our girls favorite food is rice and beans).  This is not a quick mean, but it is easy.  I usually use tri-tip for the meat.  Cut it up into about 1/2" squares and saute that in a mixture of red sauce (like el patio), green sauce, some hard alchol, garlic and half an onion.  That simmers for about 40 minutes till the meat is cooked and super tender and most of the sauce is condensed down.

The night before I soak pinto beans and then boil them the day of for about 2 hours with the other half of that onion, a chilli pepper, and son ancho chillies.  Once cooked drain the water (but keep it aside), then start frying the beans in olive oil and mashing them with a potatoe masher.  if you want your refreid beans a bit more runny this is where the water comes in, just add it till you get the consistance you like.

I also make a bout 2 cups of rice to go with it and have some sour cream (mexican style if you can find it), an avocado, and cheese.

This whole thing takes a while to make but is totally worth it if you like burritos.  And if there are veggies in the mix, the beans and cheese make a damn good burrito by them selves.  The key is to make your own beans from scratch.  It is not hard, just time consuming, and you have to plan ahead!  It is about 1 cup of beans per person eating.

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I take whatever leftover chicken we have from roast chicken or just breasts add Potatoes, carrots, celery, and season to taste. Starch and broth it up until it's nice and thick. I haven't made it the same twice but, everybody always loves it, even guests.

In general, I make at least two soups and two bread machine breads per week. We could easily live on soups and breads.