From mexicanplease.com

Vegetarian Breakfast Burritos

4 servings · 15 min prep · 30 min cook

Ingredients

For the potatoes

• 1 potato
• 1 tablespoon chile powder (optional)
• olive oil
• salt

For the eggs

• 8 eggs
• 1-2 tablespoons finely chopped onion
• 1-2 tablespoons finely chopped jalapeno
• olive oil

For the Pico de Gallo

• 2 plum tomatoes
• 1/2 small onion (white or yellow)
• 1 jalapeno (or serrano)
• 15-20 sprigs cilantro
• 1 lime (juice of)
• 1/4 teaspoon salt

For assembly

• 4-5 flour tortillas (burrito-sized)
• 1 cup beans (refried or whole)
• 2 cups shredded cheese

Steps

1. Cube the 1 potato and add to a mixing bowl along with 1 tablespoon chile powder, freshly cracked black pepper, a glug olive oil, and a generous pinch of ¼ teaspoon salt. Mix well and then form a single layer of the potatoes on a baking sheet. Bake them in the oven at 400°F for 30 minutes or until you need them, stirring about halfway through.

   30 min

2. For the Pico de Gallo, rinse the 2 tomatoes, 1-2 tablespoons jalapeno and 15-20 sprigs cilantro, then peel the 1-2 tablespoons onion. Finely chop 2 tomatoes, ½ onion, and jalapeno into 1/4 inch sized chunks. Finely dice the cilantro. Combine it all in a mixing bowl and add ¼ teaspoon salt and the juice of 1 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary.
3. For the 8 eggs, finely chop 1-2 tablespoons onion and 1-2 tablespoons jalapeno. Cook the onion and jalapeno in some oil over medium heat. Once the onion has softened add 8 whisked eggs along with a pinch of salt. Cook the eggs over medium heat until cooked through, stirring regularly.
4. Shred 2 cups cheese.
5. Prepare 1 cup beans, draining and rinsing if using canned.
6. To assemble the burritos, pre-heat a large skillet over medium heat. Warm each 4-5 flour tortilla in the skillet for a few seconds before building. On each tortilla, layer a thin layer of 1 cup beans, plenty of 2 cups cheese, a couple scoops of the egg mixture, roasted 1 potatoes, and plenty of the freshly chopped Pico de Gallo. Tuck the ends in and roll tight. Cook your burrito in the dry skillet over medium heat until light brown spots form on the tortilla, approximately 30-60 seconds for each side. Serve immediately.

   1-2 min

Nutrition

Per serving

kcal

497

protein

31 g

carbs

39 g

fat

24 g

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