Breakfast Burritos Vegetarian (Print Version)
# Ingredients:
→ Base
01 -
1 potato
02 -
Olive oil
03 -
8 eggs
04 -
2 cups shredded cheese
05 -
4-5 flour tortillas (burrito-sized)
06 -
Salt to taste
07 -
1-2 tablespoons finely chopped onion
08 -
1 cup beans (refried or whole)
09 -
1 tablespoon chile powder (optional)
10 -
1-2 tablespoons finely chopped jalapeno
→ Pico de Gallo
11 -
15-20 sprigs cilantro
12 -
1/4 teaspoon salt, plus more to taste
13 -
1 jalapeno (or serrano)
14 -
1 lime, juiced
15 -
2 plum tomatoes
16 -
1/2 small white or yellow onion
# Instructions:
01 -
Cut the potato into small cubes, toss in oil, chili powder, salt, and pepper. Bake for 30 minutes at 400°F. Stir everything once at the halfway mark.
02 -
Dice the tomatoes, onion, jalapeno, and cilantro. Add lime juice and salt, then give it a good stir to combine.
03 -
Cook the chopped onion and jalapeno in a bit of oil till soft. Pour in whisked eggs with a little salt and stir till they’re no longer runny.
04 -
Heat the tortillas in a dry pan. Pile on the beans, eggs, cheese, roast potatoes, and Pico de Gallo. Wrap the tortillas tightly, then cook them until the outside is golden brown.
# Notes:
01 -
Try draining Pico with a fork to avoid making burritos soggy.
02 -
You can prep everything in advance except the Pico de Gallo.
03 -
Rewarm in foil at 400°F for 20-30 minutes for a fresh taste.