SPICY GARDEN-FRESH BREAKFAST BURRITOS
A flavorful, mildly warm breakfast burrito made with fresh peppers and tomatoes.
Provided by George Bloodcraft
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; stir in banana peppers, chile peppers, tomato, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked beef, salt, and pepper; stir until heated through, about 1 minute.
- Whisk eggs together in a bowl. Pour into the skillet with the vegetable mixture; cook and stir until eggs are set, about 5 minutes.
- Meanwhile, warm tortillas, one at a time, in a dry skillet over low heat.
- Place a medium scoop of the egg mixture on each tortilla. Add cheese and roll up, leaving one end open. Add a small dollop of sour cream to each bite, if desired.
Nutrition Facts : Calories 379 calories, Carbohydrate 34.2 g, Cholesterol 154.9 mg, Fat 18.6 g, Fiber 3.6 g, Protein 19.1 g, SaturatedFat 8.1 g, Sodium 383.4 mg, Sugar 3.5 g
SPICY BREAKFAST BURRITOS WITH CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 18 burritos
Number Of Ingredients 10
Steps:
- Wrap the flour tortillas in paper towels and microwave them for 1 minute to make them pliable. Set them aside.
- Crumble the sausage finely into a large skillet over a medium heat and cook until brown, 5 to 6 minutes.
- Add the butter to a large nonstick skillet over a medium heat. Beat the eggs in a large bowl with the salt and pepper. Stir in the hot sauce, jalapenos and a splash of jalapeno juice. When the butter has melted, turn the heat to low and pour in the eggs, then add the sausage. Slowly cook the mixture, using a wooden spatula to push it around the skillet, until the eggs are totally cooked through, 8 to 10 minutes.
- Place approximately 1/2 cup of the egg and sausage mixture into a warm tortilla, then add a pinch of cheese and roll up (do not tuck in the ends). Wrap in a foil square and keep warm until ready to serve. Repeat with the remaining ingredients. Serve with more hot sauce, jalapenos and salsa.
CHORIZO BREAKFAST BURRITO BOWLS
Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 25
Steps:
- Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
- Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
- Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
- Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
- Preheat the oven to 375 degrees F.
- Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
- Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.
SPICY RICE BURRITOS
Homemade wholemeal wraps stuffed with spicy tomato rice and avocado make the perfect finger food
Provided by Sara Buenfeld
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tbsp oil in a non-stick pan, add the onions and cook for 10 mins over a medium heat. Stir in the rice and spices, tip in the tomatoes with a can of water and the tomato purée, then cover and simmer for 25 mins. Stir in the beans, take off the lid, bring back up to a simmer and cook for 5-10 mins more until the rice is tender. Leave to cool.
- Meanwhile, tip the flour into a small bowl. Mix the 2 tsp of oil with 115ml cold water, then into the flour and stir with the blade of a cutlery knife until the mixture starts to come together into a soft dough. Use your hands to bring the mixture into a ball, then quarter and cover with a tea towel while you wait for the rice to cook and cool.
- Lightly flour the work surface and heat a large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm that is paper-thin. Carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the remaining dough in the same way. Cover the wraps until you need them.
- Roughly smash the avocados with the lime juice. Lay the whole lettuce leaves over the wraps, then add a layer of rice, scatter with sweetcorn, then top with the avocado, yogurt, coriander and olives. Carefully roll up into burritos. Wrap two of the burritos in baking parchment and store in the fridge overnight. Will keep chilled for up to a day. If putting in a lunchbox, use an ice pack to keep them cool.
Nutrition Facts : Calories 641 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 16 grams sugar, Fiber 18 grams fiber, Protein 20 grams protein, Sodium 0.58 milligram of sodium
BREAKFAST BURRITOS RECIPE BY TASTY
Here's what you need: flour tortillas, hash brown, egg, breakfast sausage, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 6 burritos
Number Of Ingredients 5
Steps:
- Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
- Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
- To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 43 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 2 grams
SPICY CHORIZO BREAKFAST BURRITOS
Good spicy breakfast burritos that are not greasy.
Provided by erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
- Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g
SPICY BREAKFAST BURRITOS
These are heavenly. I used extra jalapenos and a lot more cilantro than the recipe calls for because I don't think you can have enough cilantro, but I'll post the recipe as written. I skipped the cheese, sour cream, and salsa and still really loved this. I don't know why I never thought about making eggs with beans before--I'd pick this over sausage or bacon most days of the week. Serving size is estimated. YUM!
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Place tortillas in a large covered casserole dish or wrap lightly in aluminum foil and warm in the oven.
- In a large mixing bowl, lightly beat together eggs, jalapeno, and water.
- Add salt and freshly ground pepper to taste.
- Melt butter in large skillet over medium heat. Cook eggs, stirring, until done.
- Tp assemble, spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, and sour cream. Add additional salsa and sour cream if desired.
- Fold the tortilla envelope style: bring one side of the tortilla just over edge of filling, then roll it up to form a tight bundle. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.
Nutrition Facts : Calories 495.4, Fat 20.2, SaturatedFat 8.4, Cholesterol 269.9, Sodium 827.4, Carbohydrate 53.6, Fiber 7.4, Sugar 2.7, Protein 24.3
SPICY BEEF BURRITOS
These beef burritos contain various peppers and seasonings on top of refried beans. Top them off with lettuce, sour cream, cheese, and wrap up in a soft shell.
Provided by Luke
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
- Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
- Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
- Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.
Nutrition Facts : Calories 723.2 calories, Carbohydrate 59.9 g, Cholesterol 107.5 mg, Fat 38.9 g, Fiber 8.5 g, Protein 34 g, SaturatedFat 19.1 g, Sodium 2042.5 mg, Sugar 6.5 g
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