The college student staple is cheap, filling and, if you doctor it up with fresh vegetables and herbs, suitable for a grown-up meal (especially if you start with a low-salt version, like Amy's new Light in Sodium burritos, which won't taste overly salty once you add more ingredients). Although most directions say you can heat your frozen burrito entirely in the microwave, we find this often leads to explosions, or at least leaks. Avoid the mess and the prospect of a possibly gummy tortilla by zapping the wrap for about 30 seconds. Then, cook it in a skillet coated with nonstick spray, turning often, until golden, slightly crispy and heated through. Top with homemade salsa, avocado slices, chopped cilantro and a few squirts of lime juice.