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Breakfast Burrito

Name: Breakfast Burrito
Cook time: 3000 s
Total time: 3600 s
Yield: 4
Ingredients: 15 grams Oil olive salad or cooking; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1/2 teaspoon Spices paprika; 1/4 teaspoon Spices pepper red or cayenne; 1 Unit Peppers sweet red raw; 1 pound Potatoes; 1/2 cup Cabbage red raw; 3 Units Tortillas ready-to-bake or -fry corn; 9 Units Eggs scrambled frozen mixture; 3/4 cup Beans kidney red mature seeds canned drained solids rinsed in tap water; 1/2 cup Sauce salsa ready-to-serve; 1 cup Spinach raw; 1 Unit Avocados raw all commercial varieties; 1/2 cup Coriander (cilantro) leaves raw; 1 Unit Lime juice raw

60'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Breakfast

Adults lunchbox

Treenut-Free

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

15 grams Oil, olive, salad or cooking

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Spices, paprika

1/2 teaspoon Spices, paprika

Spices, pepper, red or cayenne

1/4 teaspoon Spices, pepper, red or cayenne

Peppers, sweet, red, raw

1 Unit Peppers, sweet, red, raw

Potatoes, raw, skin

1 pound Potatoes

Cabbage, red, raw

1/2 cup Cabbage, red, raw

Tortillas, ready-to-bake or -fry, corn

3 Units Tortillas, ready-to-bake or -fry, corn

Eggs, scrambled, frozen mixture

9 Units Eggs, scrambled, frozen mixture

Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water

3/4 cup Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water

Sauce, salsa, ready-to-serve

1/2 cup Sauce, salsa, ready-to-serve

Spinach, raw

1 cup Spinach, raw

Avocados, raw, all commercial varieties

1 Unit Avocados, raw, all commercial varieties

Coriander (cilantro) leaves, raw

1/2 cup Coriander (cilantro) leaves, raw

Lime juice, raw

1 Unit Lime juice, raw

Breakfast Burrito

Nutri value

Go to instructions

Instructions

3 Steps

60'

Total

Preparation

50'

Cooking

Waiting

Step by step

1 of 3

35'

Step 1

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes, or until golden brown and crisp around the edges.

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2 of 3

15'

Step 2

Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.

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3 of 3

10'

Step 3

Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, beans, salsa, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve

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