Breakfast Burrito
Hi everyone! For my first recipe, I wanted to kick it off with a bang and share something I made recently that was incredibly delicious and satisfying. This breakfast burrito is packed to the brim with protein, veggies, and fiber-rich carbs for a super nutritious breakfast. This one is a little bit more time-consuming; however, it makes a total of 8 burritos, which you can then store in the fridge or the freezer. These are also a super convenient breakfast once prepared, as they only take a few minutes to heat up in the microwave, and then they’re ready to eat. Burritos are also a perfect base where you can switch up the veggies and protein to put a completely different spin on them and keep them super yummy and interesting.
Breakfast burritos with jalapeño salsa (Siete)
Ingredients:
1 lb lean ground meat
1 packet taco seasoning
1 onion
1 bell pepper
1 can of black beans
1 dozen eggs
2 cups of mexican style cheese blend
8 large flour tortillas
1/2 cup water
1 tablespoon of tomato paste (if you have it)
salt and pepper to taste
ghee or any oil of your choice
Optional: salsa, sour cream, guac
Instructions:
Start by chopping the onion and bell pepper into small pieces (whatever size you want to bite into).
Put about 1 tablespoon of oil into a large skillet, then sauté the veggies on medium heat for around 5 minutes until they start to soften.
In a medium bowl, break open your 12 eggs, add some salt and pepper, and then use a whisk to scramble them.
Once the veggies have softened, add another tablespoon of oil and incorporate the eggs. Scramble them for around 4 or 5 minutes, or until you achieve your desired texture.
In a medium-sized pan, add 1 tablespoon of oil and then the ground meat. Begin stirring immediately when the meat hits the pan to break up the clumps and achieve fine ground meat. Season with some salt and pepper, but be cautious not to add too much, as we will include taco seasoning later.
Once the meat is cooked, add in the water, 3/4 of the taco seasoning mix, and the tomato paste, then stir. Allow the mixture to simmer gently, stirring until it thickens slightly.
Drain and rinse the black beans, then in a bowl, mash them with a fork and the remaining taco seasoning.
Now, for assembly. You can either assemble each element individually or, to save time and enhance flavor, mix everything together as I do. Combine the meat, beans, cheese, and eggs in a large bowl until evenly blended.
Heat the tortillas individually in a pan over medium heat for about 10 seconds on each side to make them malleable. Spoon about 1 - 1.5 cup of the mixture into each burrito. To fold each burrito, tuck in the bottom, then fold over the sides, and using your hands to hold everything inside, roll it over the final seam.
To seal the burritos, place them seam side down in a medium-heated large pan until golden, then switch sides, and you will have a delicious burrito ready to eat!
Optional: These burritos are tasty as they are, but you can make them even better with toppings. If you have guacamole, sour cream, or salsa, consider using them as a flavorful dipping sauce.
To store them, wrap them tightly in wax or parchment paper and freeze for up to 3 months. Then, to eat, simply put them in the microwave for 2-3 minutes and feel free to enjoy. I like to, after microwaving them, put them for a minute on each side in a pan over medium heat to make them crispy again, but that is completely optional.
I hope you all enjoy them as much as I did!
