Smothered Vegetarian Breakfast Burrito

 

Smothered Vegetarian Breakfast Burritos

Ingredients:

4-5 flour tortillas

5 large eggs, slightly beaten

2 medium, or 1 large potato, parboiled and grated

1 zucchini, diced

1 cup mixed bell peppers, diced

½-teaspoon onion salt

½-teaspoon salt

¼-teaspoon black pepper

4 tablespoons canola oil, separated

1 cup shredded cheddar (or more, if you like it really cheesy!)

Prepared red chile sauce (see below)

 

Red Chile Sauce:

2 Tablespoons flour

2 Tablespoons canola oil or vegetable oil

3-4 Tablespoons red Chile powder

1 ½ cups water

¼-teaspoon garlic powder or 1 clove fresh, diced finely

¼-teaspoon salt

1/8 or pinch of dried oregano

 

Heat oil in medium size saucepan on medium to low heat.  After about a minute, add flour and stir constantly so it does not burn.  Cook for approximately one minute and then add red chile powder, continue stirring constantly.  The consistency will be crumbly.  After another minute, begin to whisk in cold water slowly.  Once the sauce begins to boil, add garlic, oregano and salt.  Continue cooking for 20 minutes on low heat.  Use sauce right away for enchiladas, chile beans, or store in the refrigerator for up to 7 days. 

Directions:

Prepare red chile, and set aside while you cook the other ingredients.  Boil potatoes for about 5 minutes.  This will soften them up enough to grate.  Cool and peel the potatoes so you can grate them to make hash browns.  I like to make my own hash browns, but you could easily use a frozen package.  Next, heat a large pan on medium heat with 2 tablespoons canola oil and add hash browns.  Add onion salt, salt and pepper.  Allow to cook for about 2-3 minutes, or until the bottom and edges are starting to brown, then flip over to cook on the other side for another 2-3 minutes, remove from the heat, cover and set aside.  Sautee vegetables in canola oil for approximately 5 minutes, or until slightly softened.  Now add beaten eggs, mix until fully cooked and combined with veggies.  Add egg mixture to hash browns, and mix until evenly combined.  Cover and keep close by to assemble your burritos.  Heat tortillas on a comal, or in the microwave for about 30 seconds.  This will make the tortillas pliable and easier to fold burrito.  Now it’s time to assemble!  Lay the tortilla out in front of you on a cutting board, or a plate.  Start by sprinkling some cheese, this will help the ingredients to stick to the tortilla.  Now add egg mixture and top with more cheese.  Pull together the sides first, and then roll from the back to the front of the tortilla, tucking in the sides as you go.  Lay seam side down on a plate.  Top with as much chile as you can handle, sprinkle more cheese over chile, and microwave for 1 minute, or broil for 30 seconds.  Garnish with lettuce and tomato.  Use the leftover egg mixture to make 3-4 more burritos to enjoy for breakfast throughout the week!  They warm great in the oven wrapped in foil. 

 

Make it vegan: use 2 ¼-cup silken tofu instead of the eggs, and any vegan cheese of your liking.

Make it gluten free:  omit the tortillas, and make bowls.