Sunday, March 6, 2011

Breakfast Burrito

I've had many types of breakfast burritos. A favorite is from Cactus on Vine Street in Hollywood: Mexican Eggs made with chopped and sauteed tomato, onion, red and green bell pepper. And I've made my own with sauteed chorizo and eggs (click here for my Chorizo and Eggs Breakfast Taco).

Americanized versions are basic scrambled eggs with bacon, salsa and sometimes potatoes.

But the most unusual one I have ever had was a Flying Burrito -- captured on video last month from my Joshua Tree travelogue. Just click here for this one-of-a-kind eating experience.

Quite often, the common denominator in a Mexican Breakfast Burrito is the addition of  refried pinto beans and Mexican rice. Most restaurant or taco stand burritos use huge flour tortillas. I'm lucky to finish half of one.


My recipe uses typical grocery store-bought tortillas which are considerably smaller -- really just the right size. And my local 99c only Store always stocks cans of refried beans. Eggs and packages of rice are cheap anywhere.


If your store does not carry refried beans, add a tablespoon of oil to a hot pan and just use use a fork or potato masher on drained canned pinto beans (add a few tablespoons of the liquid from the can until the mixture is the consistency of chunky peanut butter). Of course, you can use heated whole pinto beans, too. I like it both ways.

In a previous post I made Mexican Rice, so click here for that recipe.

My Breakfast Burritos recipe is recession proof, and versatile -- so prepare scrambled eggs your favorite way, and just add rice and beans to make it your own. And open up that bottle of salsa to add extra heat!

Ingredients (one serving)
  • 1 egg - scramble your favorite way, or see my Mexican Eggs recipe below.
  • Flour or wheat tortilla
  • 2 tablespoons Mexican Rice - okay to use regular rice.
  • 2 tablespoons refried beans
  • 1 teaspoon oil
  • Salt & pepper to taste.

Mexican Eggs
  • 1 tablespoon chopped tomato
  • 1 tablespoon chopped onion
  • 2 slices of jalapeno - chopped fresh or from jar. Adjust amount to your heat tolerance.
  • 1 teaspoon oil
  • Salt & pepper to taste.

Directions for Mexican Eggs

Heat oil in an omelet pan and saute onion, jalapeno and tomato for about 3 minutes. Add whole egg, season and scramble until firm, about 3 minutes.


Assembly
While preparing Mexican Eggs, heat tortilla in pan or on grill, over low heat, on both sides. No need to crisp up tortilla, it's ready when hot on both sides. Also, microwave refried beans (with a teaspoon of water if beans dry out) and rice in separate bowls until hot. Cover and set aside.


Ready to assemble when Mexican Eggs are done. Layer in rice, beans, and eggs and top with salsa (optional).


If you have a favorite eggs scramble, try it! I like to add cheese, mushrooms or sundried tomato.

2 comments:

Rachel Page said...

I can’t wait to try it! Do you have an estimate on how long these last in the freezer?

Billy Vasquez said...

Everything freezes fine for 3 months or more, easily.

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