Breakfast Burritos

Serves: 4 | Preheat oven: 350 degrees

 

Ingredients:

EGGS:

6 large                 eggs

1 tsp.                   water or milk

¼ cup                  cilantro, roughly chopped

1/2 tsp.               New Mexico chili powder spice mix or chili powder

½ tsp.                  salt

1 Tbsp.                olive oil (may also use butter or vegetable oil)

 

REST OF BURRITO

4 large                 flour tortillas

2/3 cup               cheese, grated (cheddar, pepper jack, any grating or crumbling cheese)

¾ cup                  cooked and seasoned beans – kidney, black, white, pinto (any cooked or canned beans) see below*

 

OPTIONAL:

½ lb.                    ground beef or breakfast sausage, cooked. See below**

½ of 1 medium  yellow onion, minced

½ of 1 large        sweet bell pepper, small dice

1 small                zucchini, small dice

2 medium          potatoes, diced small and roasted with salt and pepper at 375 for 30 minutes

2 each                 mushrooms, small dice

1 large                 carrot and/or beet, grated

¾ cup                  salsa (or serve on the side)

¾ cup                  sour cream (or serve on the side)

1 bunch              leafy greens, steamed or sautéed (kale, collards, swiss chard, spinach) see below***

 

Make it:

SCRAMBLE EGGS:

  1. In a medium bowl, whisk eggs with the water, cilantro, spices and salt.
  2. In a medium skillet, heat the oil for 30 seconds over medium heat (until it’s warm). Pour in the eggs and stir them with a rubber spatula or wooden spoon until they are cooked through, but still very soft (about 4-5 minutes). Remove from the heat and cover with foil or pot top.

ASSEMBLE BURRITO:

  1. Put all tortillas on the work surface and put equal amounts of beans in the middle of each one, spreading out to ½-inch from the edge of the tortillas. Then do the same with the cheese. Spread the ground beef or breakfast sausage over the cheese (if using).
  2. Now add the scrambled eggs, plus any of the optional vegetable additions. End with the greens spread out on top so that you have an even layer of ingredients.
  3. Starting with the end closest to you, carefully roll the tortilla away from you, tucking in the ingredients as you go. When it is half rolled, fold in the sides a little (toward the middle) and finish rolling. Wrap in foil.
  4. Heat in foil in the oven for 10-15 minutes. Only cook the ones you are going to eat now! The rest can stay in the refrigerator until you are ready to heat and eat (for up to 1 week), or freeze for up to 3 months and defrost in the microwave or oven.

 

*Cooking Dried Beans

1 cup of dried beans (kidney, black, white, pinto, etc.) makes approximately 2-2 ½ cups cooked

  1. Spread the dried beans on a work surface and check them carefully for rocks or other debris
  2. Soak the beans for 12-24 hours with enough water to cover by 3-4 inches (they swell as they soak) –keeping them in a cool place and covered (refrigerator is good if you have the space).
  3. Drain the water and put them in a pot with enough fresh water to cover by 2 inches. Put on the top and bring to a boil. Turn heat to medium-low and cook uncovered, simmering until the beans are tender (between 30-60 minutes depending on the age, size and type of beans). Add more water as they cook, if necessary.
  4. DO NOT ADD SALT to beans while cooking, this will make the skin tough and they won’t cook.
  5. Drain the beans over a bowl so you can save the bean water.
  6. Now you can season them with salt (about 1 tablespoon of salt to each cup of cooked beans) and spices (chili mix, dried herbs such as oregano, basil, marjoram, thyme, cumin, paprika or hot pepper) to taste. Don’t be shy with the seasoning, it makes for tasty meals!
  7. You can also smash half of the beans adding bean water to help with the process and mix with the rest of the whole beans for a creamy and thick texture.

 

**Cooking Ground Beef

Easiest to buy and cook 1 lb. of ground beef and use the rest for something else.

  1. Heat a skillet over medium-high heat adding 2 tablespoons oil (olive, canola, etc.) and then add the beef, breaking it up with a wooden spoon.
  2. Season with 1-1 ½ tablespoons salt and spices of your choice (same list as the beans above is good). Mix it well.
  3. Let it cook for about 5 minutes until there is just a little pink left. Let cool and use for burritos or whatever else you choose!

 

***Steaming Greens (Swiss Chard, Kale, Collards, Spinach)

1 bunch of greens, steamed, will give you about 1 cup cooked

  1. Remove stems from greens: hold greens leaf side down and pull down from the top of the stem, removing it from the leaf (cut and cook separately if you wish –it takes longer to cook than the leaves)
  2. Chiffonade all greens except spinach (it can be steamed whole) –1/2-inch wide is a good size.
  3. In a 4-inch high sauté pan, add ¼ cup of water 1-tablespoon of salt. Add all the greens and cover.
  4. Turn heat to high and bring to a boil (steam coming out of the pot) about 1 minute.
  5. Turn of the heat, uncover, and stir the greens until they are evenly mixed. Then cover again if they are not all wilted. Otherwise remove the greens from the pan and pour any leftover steaming water into the cooked beans and mix (extra tasty and extra vitamins!)

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