Chipotle Breakfast Burrito 5fix Recipes

HOMEMADE CHIPOTLE BURRITO

Steps:

• Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

CHIPOTLE PEPPER BREAKFAST BURRITOS

Steps:

• Heat frying pan (preferably non-stick) on medium heat.
• Add small amount of butter (1/2 tsp) to heated skillet.
• Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness).
• Add chopped peppers to heated butter and allow to fry for several minutes.
• Slice olives and add to pan.
• Crack all eggs into bowl and use fork to scramble them thoroughly.
• Add scrambled raw eggs to pan.
• Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients.
• Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.

HEALTHY BREAKFAST BURRITO #5FIX

Steps:

• Spray your pan with cooking spray. Cook your bacon until lightly browned. Put it aside until cool. Put in your potatoes and cook until brown. Microwave your tortilla for 30 seconds. Put your potatoes on the tortilla. Spray the pan and pour in the Egg Beaters. Crumble the Stripples in the pan on top of the eggs and cook together. Add the finished mixture on the potatoes and make your burrito. Personally, I like to add a little garlic to the potatoes.

MILE HIGH BREAKFAST BURRITO #5FIX

Steps:

• Crack eggs into a large bowl and whisk briskly until incorporated.
• Open Hatch Green Chili sauce and heat on low in a small sauce pan.
• In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
• When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste. Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
• Remove from skillet with slotted spoon into a large bowl and cover; pour off any drippings from skillet.
• Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
• When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
• Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla. Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere), or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
• This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary. In a hurry? Wrap in foil and take breakfast with you!

CHIPOTLE BREAKFAST BURRITO #5FIX

Steps:

• Cook Simply Potatoes according to package directions.
• Meanwhile, in a small bowl, combine chipotle with mayo.
• Scramble the eggs: heat a non-stick pan over medium-low heat. Whisk eggs in a bowl. Add eggs to pan; allow to set for a minute, then slightly lift eggs with a spatula, allowing the liquid to run under the cooked portion. Repeat until eggs are completely cooked. Season with salt and pepepr and remove to a bowl.
• Spread chipotle mayo on each tortilla.
• Pile the eggs and potatoes on top of the mayo.
• Wrap up and enjoy!