Easy Vegetarian Breakfast Burritos
Somehow, some way, I will go months without making breakfast burritos.
And then I start gobbling them up every week because I can’t get enough of them π
These Vegetarian Breakfast Burritos are the latest binge and I hope you try them out! Loading a breakfast burrito with freshly chopped Pico de Gallo is a real treat and that’s the key to these morning delights.
How To Make Vegetarian Breakfast Burritos
The potatoes take the longest so we’ll start with that.
I usually cube a potato and toss it with olive oil, salt, and some good chile powder:
And then plop them in the oven (400F) for about 30 minutes or until I need them.
I like this hands-off approach to the potatoes and it’s perfect for lazy weekend mornings, but you are welcome to cook the potatoes with your preferred method.
Note: try to use pure chile powder if coating your potatoes with it. More tips on using pure chile powders.
Once the potatoes are in the oven you can chop up a batch of Pico de Gallo.
The vibrancy of freshly chopped Pico is a perfect fit for breakfast burritos. I used to add all these elements separately, but then found that it’s easier, and tastier, to just make Pico!
Here’s what you’ll need:
2 plum tomatoes
1/2 small onion
1 jalapeno (or serrano)
15-20 sprigs cilantro
juice of 1 lime
1/4 teaspoon salt (plus more to taste)
It’s super easy to make too — just give it all a good chop and take a final taste for seasoning. Easiest Way To Chop Cilantro — Use the Stems!
A quarter teaspoon of salt usually does the job, but you can always add another pinch of salt or lime if you think it needs it.
Note that if you use the whole jalapeno it will be spicy! For a milder version you can use just half of the jalapeno, or even less if you are sensitive to spicy foods.
There is plenty of leeway on the beans so don’t sweat them too much.
I pulled a single cup of the Improvised Pot Beans from the freezer and mashed ’em up.
But you are welcome to use whole, canned beans if that’s what you have available. Don’t worry about flavoring the beans as these burritos get the bulk of their flavor from the Pico.
I usually chop up a bit of onion and jalapeno for the eggs, something like this:
And then cook this onion and jalapeno in some oil and butter over medium heat.
Once the onion has softened you can add 8 whisked eggs — that’ll be plenty for 4 loaded burritos.
As the eggs finish cooking you can pull out the potatoes.
Here’s how this batch looked after 30 minutes in the oven:
Perfect!
And now it’s just a matter of building your breakfast burrito masterpiece.
Get a burrito-sized skillet warming up over medium heat. I usually plop the flour tortilla in the skillet for few seconds to wake it up — this makes it easier to roll.
Then we’ll add a thin layer of beans along with plenty of shredded cheese:
And then load it up with the other fixings:
the scrambled eggs
the roasted potatoes
your freshly chopped Pico de Gallo
Tuck in the ends and roll tight. Tips on rolling a burrito.
And be sure to give your burrito 30-60 seconds per side in the dry skillet.
This final step is crucial as it will melt the cheese and crisp up the tortilla.
When the tortilla is getting light brown spots you’ll know the cheese is melted and it’s time to chow down!
Yum!
The fresh pop of the Pico is the perfect complement to the warm, cheesy, beany eggs. Sold!
There is no way I am going months without breakfast burritos ever again π
And yes, you could always add some homemade Salsa to your burritos, but I find that you don’t really need it when loading them up with fresh Pico.
Give ’em a try next time you’ve got a lazy morning on hand and let me know how it goes.
Buen Provecho.
Want to see the latest recipe? It’s these awesome Zucchini and Corn Vegetarian Quesadillas.
