Breakfast Burrito Recipe
- cook TIME 40 mins
- prep TIME 5 mins
- total TIME 45 mins
Ingredients (24)
- 4 oz 85% lean ground pork
- 1 oz red onion finely diced
- 3 oz tomatoes deseeded and diced
- 1/2 tbsp lime juice
- 1 tbsp cilantro freshly chopped
- 1 1/2 tbsp olive oil divided
- 2 oz carrots finely chopped
- 2 oz onions
- 3.6 oz unsalted red kidney beans rinsed and drained
- 1 tsp garlic minced, divided
- 1/2 tsp ground cumin divided
- 1/2 tsp paprika divided
- 1/2 tbsp white wine
- 1/4 tsp white vinegar
- 1/4 tsp garlic powder
- 1/4 tsp oregano dried
- 1/4 tsp cayenne pepper
- 1/4 tsp salt divided
- 1/2 tsp black pepper divided
- 3 medium eggs
- 4 oz avocado flesh only, sliced
- 2.4 oz cheddar cheese shredded, about ½ cup
- 4 tbsp plain Greek yogurt
- 4 flour tortillas 10-inch
INSTRUCTIONS
Make the salsa: in a mixing bowl, add 1 oz red onion, 3 oz tomatoes, 1/2 tbsp lime juice, and 1 tbsp cilantro. Mix well and set aside.
Cook the vegetables: in a skillet set over medium heat, add 1/2 tbsp olive oil, 2 oz carrots, and 2 oz onions. Cook for 6 minutes. Add 3.6 oz unsalted red kidney beans, 1/2 tsp minced garlic, 1/4 tsp ground cumin, and 1/4 tsp paprika. Cook for another 2 minutes over medium heat. Turn off the heat, transfer to a plate/bowl, and set aside.
Sauté the meat: in the same skillet, add 1/2 tbsp olive oil and 4 oz 85% lean ground pork. Cook for 6 minutes over medium-high heat, stirring occasionally. Add 1/2 tbsp white wine and 1/4 tsp white vinegar to deglaze the skillet. Scrape the meat off the bottom of the pan. Cook for 2 minutes on high heat or until the liquid evaporates.
Season the meat: add 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp oregano, 1/4 tsp cayenne pepper, 1/8 tsp salt, and 1/4 tsp black pepper. Stir well for 1 minute. Turn off the heat and transfer the meat to a bowl. Set aside.
Scramble the eggs: in a clean pan, heat 1/2 tbsp olive oil over low heat. Meanwhile, whisk 3 medium eggs in a bowl. Add eggs to the pan. Use a spatula to stir gently. Cook for 4 minutes or until the eggs are barely set. Turn off the heat. Season with 1/8 tsp salt and 1/4 tsp black pepper. Stir again to distribute the seasonings evenly. Transfer to a plate and set aside.
Set up a workstation: place a cutting board on the counter. Place the salsa, cooked vegetables, meat, scrambled eggs, sliced 4 oz avocado, 2.4 oz cheddar cheese, 4 tbsp plain Greek yogurt, and 4 flour tortillas around your cutting board. Divide each filling into 4 parts.
Wrap the burritos: put a tortilla sheet on the cutting board. Take 1 part of each filling and put it in the middle of the tortilla. Fold the two sides of the tortilla towards the middle. While still holding the sides, slide your thumbs under the bottom of the tortilla and fold it up. Roll it away from you, tucking the ingredients in fairly tight (but not too tight). Set aside and repeat with the remaining tortillas.
Toast the burritos: put a burrito in a clean, dry pan, seam-side down. Turn the heat up to medium and toast for 2 minutes per side or until golden brown. Repeat with the remaining burritos.
Serve: cut the burritos in half at an angle for better presentation. Transfer to a serving platter and serve warm.
