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These Vegetarian Breakfast Burritos are perfect for lazy weekend mornings -- so good!! Here's how to make them...

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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. 

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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

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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!

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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. 

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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. 

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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!! 

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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. 

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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. 

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And say hello to your Vegetarian Breakfast Burritos! Warm, cheesy, beany, and full of vibrant zipppp from the freshly chopped Pico de Gallo.  Yum!! 

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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!!