These Vegetarian Breakfast Burritos are perfect for lazy weekend mornings -- so good!! Here's how to make them...
The key is to load them up with freshly chopped Pico de Gallo. The Pico gives them a fresh, vibrant flavor and acts as the ideal complement to the cheesy egg mixture.
Here's what you'll need for the Pico de Gallo: 2 plum tomatoes 1/2 small onion 1 jalapeno (or serrano) 15-20 sprigs cilantro juice of 1 lime 1/4 teaspoon salt
Give it all a good chop and take a final taste for seasoning -- feel free to add more salt or lime if you think it needs it!
For the potatoes I usually cube a potato and toss it with olive oil, salt, and some pure chile powder. And then plop them in the oven (400F) for about 30 minutes or until I need them.
You can use refried or whole beans for this recipe, it won't matter too much. I used a single cup of these home-cooked beans and mashed 'em up in a skillet over medium heat.
For the eggs I usually chop up a few tablespoons of onion and jalapeno, soften them up in some butter, and then scramble 8 eggs in this mixture. Keep in mind that using jalapeno in both the Pico and the eggs will make your burritos spicy!!
Now it's time to build your burrito masterpiece! Warm up a flour tortilla and add a thin layer of beans along with plenty of shredded cheese.
And then load it up with the other fixings: the scrambled eggs the roasted potatoes your awesome Pico de Gallo! Roll tight and give it 30-60 seconds per side in a dry skillet over medium heat.
And say hello to your Vegetarian Breakfast Burritos! Warm, cheesy, beany, and full of vibrant zipppp from the freshly chopped Pico de Gallo. Yum!!
I hope you try out these burritos. They are the real deal and I make them on a regular basis. Click 'Get the recipe!' below to see the full, printable instructions. Enjoy!!