Giant Breakfast Burrito Authentic Central American Recipes

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BREAKFAST BURRITO



Breakfast Burrito image

A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese

Steps:

  • For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  • For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
  • Warm the tortillas one at a time in the skillet.
  • Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

BIG BREAKFAST BURRITO



Big Breakfast Burrito image

Provided by Ellie Krieger

Categories     Bean     Egg     Breakfast     Vegetarian     Quick & Easy     Legume     Healthy

Yield Makes 4 servings

Number Of Ingredients 16

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup canned black beans, preferably low-sodium, drained and rinsed
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
4 large eggs
4 large egg whites
1/3 cup (about 1 1/2 ounces) shredded pepper Jack cheese
Cooking spray
4 whole-wheat flour tortillas (10 inches in diameter; burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato (4 ounces), seeded and diced
1 small avocado (4 ounces), pitted, peeled, and cubed
Hot pepper sauce, to taste

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add the black beans and red pepper flakes and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
  • Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.
  • Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce. Roll up burrito-style.

GIANT BREAKFAST BURRITO - AUTHENTIC CENTRAL AMERICAN RECIPE



Giant Breakfast Burrito - Authentic Central American Recipe image

Nothing to do with Mcdonalds or Taco Bell, this is my take on what I was served regularly in Nicaragua. If you can stomach it, it was usually served with Gallo Pinto as well. (thats Rice 'n' beans to you and I)

Provided by Bels Belly

Categories     Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 13

2 sausages or 2 small chorizo sausage, chopped
1 small white onion, chopped
1 red chile, finely chopped
2 eggs
fresh ground black pepper
1 large handful grated cheddar cheese
1 tablespoon tomato sauce with herbs (see below)
1 tortilla
200 g chopped tomatoes
1 teaspoon basil
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon concentrated tomato puree

Steps:

  • Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
  • Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
  • Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
  • *Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.

Nutrition Facts : Calories 792.6, Fat 45.8, SaturatedFat 14.4, Cholesterol 503.6, Sodium 1315.4, Carbohydrate 56.3, Fiber 6.5, Sugar 13, Protein 38.7

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