Best Breakfast Burrito
- Womenscorner Desk
- September 29, 2020
Ingredients :
- 1 pound small round yellow potatoes, cut into ½ inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- Pinches of red pepper flakes
- 1 red bell pepper
- 9 large eggs
- 3 12-inch tortillas
- 1 cup fresh spinach
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- ½ cup shredded red cabbage, optional, for color and crunch
- ¾ cup cooked black beans, drained and rinsed
- ½ cup pico de gallo
- 1 ripe avocado
- ½ cup cilantro leaves
- Sea salt and freshly ground black pepper
- 1 lime, for squeezing
- Cilantro Lime Dressing, for dipping
Method : Preheat the oven to 425°F and line an outsized baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with vegetable 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 half-hour or until golden brown and crisp around the edges. Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to five minutes per side, or until the pepper is soft and every side
has black grill marks. Alternatively, you'll roast it within the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
Scramble the eggs: brush a medium nonstick stick skillet lightly with vegetable oil and convey to medium heat. Add the eggs, allow them to cook for a couple of seconds, then stir and scramble until the eggs until just set.
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Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold rock bottom flap of the burrito up and over the filling, tucking the edges and therefore the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.
