Easy Avocado Burrito Recipes

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AVOCADO AND EGG BREAKFAST BURRITO



Avocado and Egg Breakfast Burrito image

A flour tortilla wrapped around soft scrambled eggs, with the savory creaminess of avocado. Add some tomatoes, shredded cheese, and even some cilantro for a great-tasting breakfast burrito that will keep your appetite curbed all day long.

Provided by *Sherri*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 9

2 (10 inch) flour tortillas
1 tablespoon butter
4 medium eggs
1 cup shredded mild Cheddar cheese
1 Hass avocado - peeled, pitted, and sliced
1 small tomato, chopped
1 small bunch fresh cilantro, chopped, or to taste
1 pinch salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

  • Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
  • Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

Nutrition Facts : Calories 862.8 calories, Carbohydrate 48.5 g, Cholesterol 459.7 mg, Fat 58.9 g, Fiber 9.9 g, Protein 38.3 g, SaturatedFat 24.8 g, Sodium 1161.3 mg, Sugar 4.5 g

EASY EGG AND AVOCADO BREAKFAST BURRITO



Easy Egg and Avocado Breakfast Burrito image

Start your day with delicious scrambled egg and avocado burritos!

Provided by CARATAMB

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 25m

Yield 4

Number Of Ingredients 8

6 eggs
⅓ cup milk
¼ cup shredded Cheddar cheese
salt to taste
2 avocados - peeled, pitted, and mashed
4 (10 inch) flour tortillas, warmed
⅔ cup dry curd cottage cheese
¼ cup ketchup

Steps:

  • In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
  • Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Nutrition Facts : Calories 582.2 calories, Carbohydrate 53 g, Cholesterol 293 mg, Fat 31.1 g, Fiber 9 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 1400.3 mg, Sugar 9 g

SHRIMP AND AVOCADO BURRITOS



Shrimp and Avocado Burritos image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 10-ounce package frozen cooked rice (about 2 cups)
1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine
1 16-ounce can mild chili beans, undrained
3/4 cup frozen fire-roasted corn
1/2 cup roasted garlic salsa
12 ounces large shrimp, peeled, deveined and cut into chunks
1/2 cup chopped fresh cilantro
1 ripe avocado
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground pepper
4 burrito-size spinach tortillas
Sour cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
  • Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
  • Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
  • Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

EASY AVOCADO BURRITO



Easy Avocado Burrito image

This delicious vegetarian or vegan burrito has been my favorite easy meal since I was in high school and too lazy to spend more than a few minutes in the kitchen.:) I still find this quick meal to be one of my favorites even though I cook a lot now! Although I love traditional "bean" burritos, this recipe tastes better to me without the beans. My mother always made these and I'm not sure where she got the recipe or if she made it up herself. Everyone I've ever made them for has loved them. Enjoy! NOTE: I usually make these in small tortillas with little filling that make nice smaller sized burritos that make an instant yummy snack or taste great with a side of refried beans and spanish rice. They also taste great if you make these into bigger burritos but beware that the serving sizes and nutritional facts won't match up.

Provided by Enjolinfam

Categories     Vegetable

Time 15m

Yield 6-10 serving(s)

Number Of Ingredients 5

6 -10 wheat flour tortillas
3 -4 tomatoes
3 avocados
1/4 cup salsa (your favorite)
1/2 cup monterey jack cheese (can omit all together if you can't find vegan monterey jack cheese and it still tastes great) or 1/2 cup vegan monterey jack cheese (can omit all together if you can't find vegan monterey jack cheese and it still tastes great)

Steps:

  • Chop the tomatoes and avocados. Make sure there is about an equal amount of both avocado and tomato (keep this in mind when choosing the size of your tomatoes and avocados-If I have smaller tomatoes then I use more if my avocados are large and visa versa).
  • Put the tomatoes and avocados in a bowl and mix in your favorite salsa. I like to use about 1/4 cup of salsa, but depends on your preference how much you add (sometimes I've used 1/3 cup). Set aside.
  • Heat tortilla on a pan. Flip and then sprinkle on some of the pepper jack cheese (or cheese of your choice).
  • Once the cheese has melted take off the pan and onto a plate. Spread a thick or thin amount of the avocado, tomato and salsa mixture.
  • Roll like a burrito and enjoy!

BACON AVOCADO BURRITOS



Bacon Avocado Burritos image

These hand-held breakfast bundles are quick to make and fun to take when you're on the go. The tortillas are dipped in beaten eggs, then cooked to give them color and flavor. I set our a variety of filling ingredients and toppings and let everyone assemble their own. -Cleo Gossett Ephrata, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

4 large eggs
8 flour tortillas (7 inches)
1 to 2 tablespoons vegetable oil
1-1/2 cups shredded cheddar cheese
1 large ripe avocado, thinly sliced
1-1/2 cups chopped green onions
1 package (1 pound) sliced bacon, cooked and crumbled
Salsa, ranch salad dressing or sour cream

Steps:

  • In a shallow bowl, beat eggs. Dip one tortilla in eggs. In a large skillet, cook tortilla in oil on both sides just until egg sets. Remove and place between paper towels to drain; keep warm. Repeat with remaining tortillas, adding more oil if needed., Place the cheese, avocado, onions and bacon down the center of tortillas; top with salsa, salad dressing or sour cream. Fold ends and sides over filling and roll up. Filled burritos may be warmed in the microwave just before serving if desired.

Nutrition Facts :

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