Volumetrics Fajita Breakfast Burrito Recipes

CARNE ASADA BREAKFAST BURRITO

Steps:

• Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
• Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
• Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
• Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

BREAKFAST FAJITAS

Steps:

• Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
• In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
• Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
• Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
• Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
• Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.

CHICKEN FAJITA BURRITO

Steps:

• Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
• Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
• Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
• Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.

VOLUMETRICS FAJITA BREAKFAST BURRITO

Steps:

• 1.) Spray a large skillet with cooking spray and place over medium heat. Cook the peppers and onion, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to a bowl.
• 2.) Whisk the eggs in a seperate medium bowl. Spray the skillet again with cooking spray. Scramble in the skillet over medium heat until fully cooked. Stir in the peppers and onion mixture and cheese, and season with salt and pepper to taste. Remove from the heat.
• 3.) Spread each whole-wheat tortilla with 1 tablespoon of sour cream down the center and top with one-quarter of the avocado slices. Place one-quarter of the egg mixture on each tortilla, fold over the side edges, and roll into a burrito. Top each with 1 tablespoon of salsa.