Lil' brother and I have been cranking out some seriously epic breakfast burritos recently. We decided we ought to open a breakfast burrito food truck business one day, but until then, here are some basic guidelines to enjoy your own yumminess at home. Substitutions and experimentation are encouraged; go make Gir, the slightly "special" and burrito-obsessed robot from Invader Zim, proud!
Burritos para el desayuno
Serves 4 generously
Ingredients:
-Cooking oil of choice (we use coconut or olive)
-1 small red onion, diced
-1 medium zucchini, quartered and sliced
-Half a bell pepper, any color, diced
-2-3 large cloves garlic, minced
-1 can of your favorite beans (black, pinto, etc.)
-2-3 large potatoes, peeled, cut into 3/4" cubes, boiled until soft, and drained
-4 eggs, beaten
-Burrito-size flour tortillas
In a large frying pan, heat the oil over medium-high and sauté the onion, zucchini, and bell pepper until crisp-tender. Add the garlic, beans, and your Latin seasonings of choice (we generally use Adobo seasoned salt, oregano, cumin, coriander, pepper, and chili flakes). Continue cooking until all vegetables are tender, adding a touch of water if the vegetables start to stick.
Once you get the veggies going as described above, heat more oil in another pan and add the potatoes. Season with salt or Adobo as desired. Cook over medium-high heat, stirring occasionally, until browned to your liking. We sometimes cook additional onion in this pan before adding the potatoes, but generally we are lazy. :o)
Scramble your eggs (we just push the veggie mixture to one side and do it in the same pan to cut down on the number of dishes).
Lay one tortilla out on a plate. Top with potatoes, eggs, and veggie-bean mixture (don't overfill or your burrito will be a pain to close). Add extras of choice (see below for ideas), roll up, and enjoy! Save the leftover filling to reheat and enjoy another time...mmm.
Extra topping suggestions:
-Sriracha and/or salsa
-Shredded cheese (cheddar and colby jack are both good)
-Sour cream/Greek yogurt
-Guacamole or plain avocado slices
Burritos para el desayuno
Serves 4 generously
Ingredients:
-Cooking oil of choice (we use coconut or olive)
-1 small red onion, diced
-1 medium zucchini, quartered and sliced
-Half a bell pepper, any color, diced
-2-3 large cloves garlic, minced
-1 can of your favorite beans (black, pinto, etc.)
-2-3 large potatoes, peeled, cut into 3/4" cubes, boiled until soft, and drained
-4 eggs, beaten
-Burrito-size flour tortillas
In a large frying pan, heat the oil over medium-high and sauté the onion, zucchini, and bell pepper until crisp-tender. Add the garlic, beans, and your Latin seasonings of choice (we generally use Adobo seasoned salt, oregano, cumin, coriander, pepper, and chili flakes). Continue cooking until all vegetables are tender, adding a touch of water if the vegetables start to stick.
Once you get the veggies going as described above, heat more oil in another pan and add the potatoes. Season with salt or Adobo as desired. Cook over medium-high heat, stirring occasionally, until browned to your liking. We sometimes cook additional onion in this pan before adding the potatoes, but generally we are lazy. :o)
Scramble your eggs (we just push the veggie mixture to one side and do it in the same pan to cut down on the number of dishes).
Lay one tortilla out on a plate. Top with potatoes, eggs, and veggie-bean mixture (don't overfill or your burrito will be a pain to close). Add extras of choice (see below for ideas), roll up, and enjoy! Save the leftover filling to reheat and enjoy another time...mmm.
Extra topping suggestions:
-Sriracha and/or salsa
-Shredded cheese (cheddar and colby jack are both good)
-Sour cream/Greek yogurt
-Guacamole or plain avocado slices
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