It’s not big and that’s good because if it were any bigger the one I ate would’ve fully killed me. The wacky thing is that Aldi’s owns Trader Joe’s.
Oh, come on! i have three Alidis right by me. They don’t carry anything even close to top-notch burritos.
Some good stuff here from my thread on the same topic. 
I also love Marquez burritos, but haven’t had one in years. They seem to be very difficult to find anywhere.
Amy’s Bean and Cheese burritos are great, but pricey. At my market, they range from $1.49–2.00/each.
You might be able to buy them in bulk from Costco. I’ve done that before, but it varies by location.
They are great because they are tasty and low-fat.
Bean and cheese burritos are something that I see no point in buying frozen. I’d just make bean and cheese burritos and freeze them myself.
My suggestion was that the Aldi;s burrito has tried to kill me, contrasting that with the possibility that you can buy digestible a burrito at her daughter’s company. But if the mother tries to kill you, you should take under advisement what her daughter might offer. Good advice to any potential son in law. 
ETA: But their chocolate candies aren’t half bad.
Way to rub it in. And sound so happy about it.
Yeah, we get it, you can go buy a frozen burrito any time you want, with no one checking the credit card receipts: *“Whoa, babe, d’joo spend $3 at Ernie’s Petrol last wee…::GASP:: you were eating frozen burritos again! Now, what did WE decide about white flour and preservatives?”
*
And, to be constructive, I love Trader Joe’s, but have you tried frozen TAQUITOS in a bag from the grocery store?
The frozen (beef) taquitos are good. Unfortunately, I’m really lazy about making my own guac.
Hey Johnny, have you ever tried Wholly Guacamole? It’s usually in the produce section of most supermarkets (where the fresh salsa and hummus is), and it’s REAL avacado. No fillers, no soybean oil, no mayo or sour cream. Just pure, unadulterated, vacuum sealed, mushed up avacado and some spices. Best prepared guac you can buy.
That is good stuff!
I’ve never seen it. I’ll have to look for it.
When I was a kid my sister would take me to Pacific Beach. We’d get taquitos from a stand there, and they used a guacamole ‘sauce’. Some sort of green liquid. But when you’re eight years old there’s nothing like a hot taquito with cool green sauce on a cold, gloomy San Diego morning.
Yes, I think the Amy’s line of Mexican food is pretty good in general. I also highly recommend Amy’s cheese tamale verde (although, yes, I know that isn’t the same as a burrito)
I see two problems with this.
1> Why put a $3 burrito on a credit card? That’s what cash is for.
2> The old “We (read: YOU) decided” game.
Once upon a time, we had a thread ranting about the unavailability of meat, bean, and cheese burritos. Seems that the OP was able to find any two of the three combined in a frozen burrito, but couldn’t find all three in one. Someone came along and suggested making and freezing one’s own. So I tried this. Basically, you make a big batch of burritos according to your own preference and roll the finished burritos in paper towels, which you stick in a large zipseal bag and put in the freezer. It’s easy to pull one out and nuke it when you NEED that burrito fix, or when you’re too tired to think about what you should make for dinner. I was rather pleasantly surprised at how easy these were. My husband was delighted to have a supply of them, too. He’ll sometimes have to work rotating shifts, and he could grab a burrito or two if he had to work mids, and then nuke them at work. They stayed nicely cool in just a paper bag.
For those curious, here is a picture of the Aldi 29 cent burrito if you want to pick one up next time you are there.
Evol (love backwards) Burritos and Trader Joe’s are pretty good. Evol is usually in the organic freezer section and cost about $3 each. The Trader Joe’s burritos aren’t as good, but they’re about 2 for $3. The key is finding a good salsa to go with them.
I finally checked my local store - they carry three flavors of Patio variety. Is Patio any good?
This guy likes 'em. I practically subsisted on Patio burritos 20 years ago.
How do you guys prepare/serve them? Or are they strictly a zap 'em and scarf quick snack?