Mushroom And Kale Burritos Recipe By Tasty

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
• Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
• In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
• Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
• Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
• Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
• Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
• When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
• Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
• Enjoy!

MUSHROOM AND KALE BURRITOS RECIPE BY TASTY

Steps:

• Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
• To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
• Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
• To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!