Hello lovelies,
on Sundays we love a long, lazy breakfast, and then it can be properly savory. This breakfast burrito is filled with creamy scrambled eggs, seasoned rice, beans, corn, bell pepper, cheese and avocado and gets crisped up in the pan at the end. In 35 minutes you have 4 big burritos that keep you full until lunch.
We have filled tortillas very often, whether for breakfast or a quick dinner. The newest one in my collection is my falafel wrap with red cabbage and yogurt sauce, but the burrito is still the weekend favorite.
Rice, beans and scrambled eggs
The base is a spiced rice and vegetable mixture with onion, bell pepper, tomato, corn and beans, seasoned with cumin and paprika. Day-old rice works best, because it is nice and dry and soaks up the spices well. Then come creamy scrambled eggs, cooked in the same pan. Together, eggs, beans and cheese bring a good amount of protein, and the rice makes the burrito really filling.
To make the burrito easy to roll, I warm the tortillas briefly in a dry pan. The filling goes in the lower third, then the sides are folded in and the burrito is rolled up tightly. If you are looking for something lighter with lots of protein in the morning, my high-protein cottage cheese wrap is a great choice and needs no pan at all.
At the end, I fry the burritos seam-side down. That keeps them closed, the tortilla turns crisp and the cheese melts nicely into the filling.
If you feel like more Mexican-inspired dishes, also try my jackfruit jalapeño tacos. And now I wish you a cozy brunch, tell me in the comments how you liked the burrito.
