Knife And Fork Breakfast Burrito Recipes

BREAKFAST BURRITO BAKE

Breakfast Burrito Bake image

Despite "breakfast" being in the title, this makes an ideal breakfast, lunch or dinner meal. Grated potatoes are added to the vegetables and beans to give some "grip" to the dish, and more grated potatoes get mixed with a little nutritional yeast to create a cheesy-looking topping. This makes a lot of food-perfect for leftovers! It also has a lot of ingredients, so I suggest assembling and prepping all of your items before you start cooking. From straightupfood.com Find this recipe and more in the Forks Over Knives Recipe App.

Time 45m

Number Of Ingredients 17

Ingredients

3 large russet potatoes, shredded (peeled or unpeeled)
2 tablespoons nutritional yeast, divided
½ yellow onion, diced small
1 red or orange bell pepper, diced small
1 zucchini, diced small
8 to 10 white or cremini mushrooms, sliced
½-1 bunch greens (kale, chard, collards, spinach, etc.) chopped into bite-size pieces
Juice from 1 lime
2 teaspoons dried basil
1½ teaspoons garlic powder
1½ teaspoons oregano
1 teaspoon chili powder
¼-½ teaspoon red pepper flakes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans
1 (15-ounce) can pinto beans
½ cup chopped fresh cilantro leaves

Steps:

In a large soup pot with 1 inch of water in the bottom, steam the grated potatoes (in a steamer basket) for 5 to 10 minutes on medium-high heat until soft.
Divide potatoes equally into two bowls. Stir 2 tablespoons of nutritional yeast into one of the bowls of potatoes, and mix thoroughly (it will have a somewhat gluey texture). Set bowls aside.
Rinse out the soup pot, place it on the stove over medium-high heat, and sauté the onion, bell pepper, zucchini, and mushrooms in 2 tablespoons of water for 5 minutes. If needed, add more water, 1 tablespoon at a time, to prevent vegetables from sticking to the pan).
Add the greens to the sautéed vegetables, and cook a few more minutes until soft. Add the lime juice, dried herbs and spices, 1 tablespoon of nutritional yeast, and the steamed potatoes without the nutritional yeast.
Remove pot from heat, and fold in the tomatoes, beans, and cilantro.
Spoon mixture into a dry 13×9-inch glass baking dish and smooth over the top. Spread the nutritional yeast-potatoes mixture evenly across the top with a spatula; it will be a little sticky, but it doesn't have to be perfect or even go all the way to the edges (this will give a melted cheese appearance when cooked). Bake at 375º F uncovered for 35 to 45 minutes until topping is lightly browned around the edges. Let sit for at least 5 minutes before serving. Optional: garnish with a few pumpkin seeds. Chef's Notes: I grate the potatoes here but you can also use mashed potatoes in the same way. It won't have a cheesy look; it will look more like Shepherd's pie. This is a very flexible recipe, so use any kind of beans or veggies you like. If you want a spicier flavor, use hot chili powder (I use ancho chili powder, which is mild) and/or more chili powder. Red pepper flakes are quite hot, so add according to your heat tolerance, or eliminate completely if you do not like spicy foods. The brand Muir Glen makes a Fire Roasted variety of diced tomatoes, which works well here. If you are using beans cooked from scratch, use 1½ cups for each, pinto and black. In addition to garnishing with whole pumpkin seeds, try placing a small handful into a rotary cheese grater to create a Parmesan cheese effect.

KNIFE-AND-FORK BREAKFAST BURRITO

Knife-And-Fork Breakfast Burrito image

Make and share this Knife-And-Fork Breakfast Burrito recipe from Food.com.

Provided by Sharon123

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup canned black beans, rinsed and drained
1/3 cup chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon pepper
1/8 teaspoon salt
nonstick cooking spray or cooking oil
1 medium tomatoes, thinly sliced
1/2 cup crumbled queso fresco (about 2 ounces) or 1/2 cup shredded monterey jack cheese (about 2 ounces)
1/4 cup sour cream
4 teaspoons snipped of fresh mint
chunky salsa (optional)

Steps:

In a small saucepan mash the beans lightly. Stir in 1/3 cup salsa. Heat over low heat. Cover and keep warm while making egg "tortillas."
In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
For each of the egg "tortillas" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (don't turn).
Loosen edges of the egg "tortilla" with spatula; carefully slide out onto a serving plate, browned side down.
On one half of the "tortilla," spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos.
Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Enjoy!

Nutrition Facts : Calories 176.3, Fat 8.6, SaturatedFat 3.7, Cholesterol 218.9, Sodium 516, Carbohydrate 14.1, Fiber 5, Sugar 1.9, Protein 11.3

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