Recipe By: Chef Elly Vos
You’ve heard it said that breakfast is the most important meal of the day! While we like all meals equally, we do agree that breakfast is not a meal to miss.
When it comes to breakfast, a burrito is about as nourishing and filling as it gets – it’s the perfect meal to fuel you throughout your day (especially with how Chef Elly makes it).
Chef Elly spearheads the pre-made meal program through the My Food Box subscription, so you can expect to see delicious recipes like this (maybe even this one) when you get your weekly delivery or pick up your food box at The Co-Op at 1st (near Sheridan). She has traveled around the world and is now developing delicious recipes that serve the Denver community. She is an experienced chef who prides herself on developing robust taste profiles while creating sustainable, healthy meals.
She says, “Breakfast burritos are popular in my family. They are easy to make and can serve the whole family or just one person. Change up the fillings if you want. Craving bacon or spam instead of breakfast sausage, do it! Want to make it a lunch or dinner burrito? Substitute grilled garlic, peppers, onions, and steak to the tomato, beans, and corn mix for breakfast sausage and scrambled eggs.”
So what makes a good breakfast burrito? Obviously, you’re going to need a tortilla. But we all know it’s what’s on the inside that counts!
This burrito is the perfect blend of creamy, crispy and meaty textures. It includes corn, lettuce and green onion for a little crunch while infusing a delicious blend of flavors like cumin, cayenne, paprika and chili pepper. The beans, meat and egg work together to deliver a satisfying, hearty experience with every bite. The tomato adds a refreshing twist to the otherwise savory mixture.
Finish off your burrito filling with some cheese and sour cream and BAM! Now you have a delicious, nutritious breakfast that will easily get you through your morning.
One of the great things about this recipe is it is super easy to make for a larger group of people or for meal prep for the week. It is packed full of all the nutrients you need to start your day and it’s short prep and cook time make it a go-to for parents and singles alike.
For the purposes of this recipe, we use canned beans, tomatoes and corn but feel free to substitute as desired – especially if you get some delicious goodies from our My Food Box subscription. For a low-calorie alternative, substitute a piece of lettuce for the tortilla.
The beauty of this breakfast burrito recipe is it is as filling as it is easy! See below for a full ingredient and preparation list.
- Flour tortillas, 1 per burrito
- 1 15oz can black beans, drained
- 1 15 oz can kernel corn, drained
- 1 14.5 oz can diced tomatoes, drained
- ½ tablespoon cumin
- ½ tablespoon cayenne
- ½ tablespoon paprika
- 1 teaspoon chili pepper
- 1 lb breakfast sausage tube
- 1 egg per burrito, scrambled
- 1 tbsp butter
- Lettuce, chopped
- Sour cream – 1 dollop per burrito
- Green onion, diced
- Cheddar cheese – a sprinkle per person
- Drain black beans, diced tomatoes, and kernel corn in a colander.
- Place the beans, tomatoes, and corn In a large saucepan over medium heat. Add all of the spices and mix. Cook covered for 5 min and uncovered for 10 min. Stir often (The mix shouldn’t be too wet or bone dry).
- In seperate saute pan cook breakfast sausage until browned.
- Make scrambled eggs: Break eggs into bowl, wisk. In a separate saute pan over medium low heat add tbsp of butter. Melt then add in eggs. Wait for the edges of the egg in the pan to solidify then push them into the center. Gently mix the egg until the egg is cooked.
- Place a tortilla in a large saute pan and cover. Cook for 2 min over low heat. You want the tortilla to be warm and malleable. Or, put it in the microwave for 20 seconds. Overcooking the tortilla will make it very hard to fold.
- Once all the ingredients are prepared, place the empty tortilla on a plate. Smear the center with sour cream, then a bit of cheese. Add a scoop of bean/tomato/ corn mix, breakfast sausage, and egg to the tortilla. Top with a bit more cheese, lettuce, and sprinkle green onions on top. Mix together.
- To roll a burrito follow this HuffPost tutorial
- Place folded side down onto empty saute pan to grill closed (about 3 min over medium-low heat). Gently roll the burrito over and grill the top until golden brown.
The bean/tomato/corn mix can be used at a later date for more burritos or another recipe. I like to have it for dinner with a side of rice.
ive Person or Highly Sensitive Person navigating in this non-sensitive world?