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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 325.1
  • Total Fat: 10.1 g
  • Cholesterol: 155.8 mg
  • Sodium: 782.6 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.7 g

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Vegetarian, Pan Grilled, Healthy Breakfast Burritos - with Vegan Option

Submitted by: METNAVDINI

Introduction

Everything that is good in a burrito, for breakfast! Black and/or pinto beans, brown rice, scrambled eggs, wheat tortillas, and yummy cilantro make for one heck of a great breakfast. Pour extra green enchilada sauce over the top and heat in the microwave for a few secs for a great wet burrito. Everything that is good in a burrito, for breakfast! Black and/or pinto beans, brown rice, scrambled eggs, wheat tortillas, and yummy cilantro make for one heck of a great breakfast. Pour extra green enchilada sauce over the top and heat in the microwave for a few secs for a great wet burrito.
Number of Servings: 8

Ingredients

    1 C cooked brown rice
    6-8 whole wheat medium or large tortillas
    2 C eggs, beaten
    .25 tsp sea salt (for eggs)
    1 C chopped onion (can be any kind you like)
    .5 C black beans
    .5 C pinto beans
    (or you can just have 1 C of either black or pinto)
    .5 C chopped tomato
    .25 C canned green chilies
    .75 C green enchilada sauce
    1 C shredded Mexican or cheddar cheese (low fat)
    3-6 Tbsp fresh cilantro, chopped (depending on how much you like it). Dried can be used, but won't have the punch fresh does.

Tips

This recipe requires two skillets. One large for the burritos and another small for the eggs. And of course, a rice pot (pot with lid). Approximate time to make if making rice at same time: 1 hr. Approximate time if rice made ahead of time: 15 mins or less. You will also need plenty of counter space for your burrito assembly line.

If you like spicy, substitute spicy green chilies, instead of the mild. Also, can add spicy salsa, instead of the onions and tomatoes.

You will probably want to modify the amounts you make of each item when you've made them once, like make more eggs if you like these eggy.

Also, you can substitute tofu instead of eggs if you want a vegan version (1 container firm tofu, well pressed and mashed, 1/4 tsp turmeric, 1/2 tsp soy sauce or Braggs Liquid Aminos, 1/2 tsp nutritional yeast (optional), salt and pepper to taste). Of course, you would need to exchange the cheese for a vegan cheese substitute too.

I make the beans in a crock pot from dried, as it is waaay more economical than canned, then freeze them in small freezer bags for recipes like this.
You could probably cook the brown rice ahead of time and freeze it in small bags too. I just haven't tried that yet.

*Once you have had a grilled burrito, you will never want to eat a burrito without grilling it again. They are awesome!


Directions

1. Cook 1 cup brown rice according to package directions. This takes about 45 minutes. Set aside. (I normally make this the day before, usually as part of the previous night's dinner. If you make it the same day, you can use the extra as a side dish, or for another meal later)
2. Heat dry skillet on med heat (for burritos). Do NOT add oil. I use cast iron, as the dry heat is kinder to it than a non stick. But a non stick will work. If pan gets too hot, turn heat down to low until ready to cook burritos.
3. Scramble eggs w/salt on low heat (in separate skillet), until just set. Set aside.
4. Chop cilantro, tomatoes and onions
5. Shred cheese
6. Heat black beans only slightly (Can do this in a pan or microwave. I find the microwave more convenient).
7. Assemble burrito ingredients in tortillas. I leave it up to you how much of each ingredient to add, as this is very taste dependent.
8. Place rolled burritos in dry heated skillet. Bottom will brown and get a little crispy. Flip. Brown other side.
9. Serve and devour.

*Add extra enchilada sauce over top for a "wet burrito", if desired.


Serving Size: makes approximately 6 to 8 burritos, depending on the size of burritos you like to make






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