Rollin’, rollin’, rollin’!
Get them doggies rollin’… or – even better -those breakfast burritos!
It’s finally Friday! Yesssssssss! I don’t know about you, but I think the world seems just a little calmer on Friday afternoons. Is it the happy hour wine? Possibly. The joy of leaving the week’s stress at your desk? Maybe. Whatever it is… I love it! And when I’m going out for some happy hour wine with the girls, I like to have all the fixin’s at home for a flavorful and satisfying Saturday morning breakfast! It sounds crazy, but just knowing that I am certain to enjoy a delicious breakfast the next day makes happy hour seem even… happier!
The best thing about breakfast burritos is that you can make them with whateeeeever you like- eggs, tofu, beans, leftover chicken- it’s YOUR burrito! And, of course, if you put in a lot of jalapeno, you can cry if you want to…. 🙂 Following is the recipe for what I’m making for the husband and myself tomorrow morning. It makes enough so that we’ll have a few extra to pop in the freezer to enjoy later in the week. Muy bien!
Kathy’s Belly-rrrrrrific Breakfast Burritos
1 block of silken tofu, drained
2 medium red potatoes or 1 regular russet cut in small cubes – I usually cook the whole potatoes in the microwave to get a head start on the cooking so it’s quicker, and I leave the skin on for the extra nutrients!
1/2 sweet white onion, diced
2 cloves of garlic, minced
1 jalapeno, seeded and diced
1/2 red bell pepper, chopped
1/2 cup mushrooms – your choice! – sliced
1 tsp. turmeric
Garlic powder to taste
Cumin to taste
Salt and pepper to taste
Food For Life whole grain brown rice tortillas (these are super yummy and don’t fall apart like some of the other tortillas), or whatever tortilla you love the most
505 Green Chili (it’s in the Mexican section and I’ve even found it at Wal-Mart)
8 oz. Daiya vegan pepper jack cheese
Spray your medium non-stick frying pan or add a tablespoon of water or olive oil to your cast iron pan. Sauté onions, garlic, red peppers and jalapeno for about 5 or 6 minutes on medium heat. Add mushrooms. Cook until a little soft, then add potatoes. While that mixture is cooking, transfer tofu to a bowl and mash, adding turmeric, garlic powder, salt and pepper. Set aside until potato mixture is cooked, then add tofu to the pan and mix together.
I usually warm tortillas one at a time in a covered, dry non-stick pan for 20 seconds, but you can also warm them in the microwave or toaster oven. To assemble, place tofu and potato mixture in the middle of the tortilla, top with cheese, 505 green chili and fresh cilantro. And now it’s time to get rollin’! Fold the sides over mixture and then start rolling the end closest to you, trying to keep the sides in until they are secured. “Secured”. Yep. That’s precious cargo in that tortilla, we don’t want to lose even a drop!
You can top with fresh avocado and salsa or whatever you like. I usually make extra so I can freeze them to grab for a quick breakfast on the go. If you take them out the night before, just wrap a damp paper towel around and keep in the refrigerator. In the morning, pop them in the microwave on medium heat or toss them in toaster oven – depends on how much time you have.
Speaking of time… it’s time for some Happy Hour wine! Here’s to hoping that every hour in your every Friday is happy!