What Fills Your Burrito?

by | Jul 25, 2017 | In The Kitchen, Podcast

What did you have for breakfast today?

Was it satisfying to your taste buds?

Did you choke down the same o’ boring thing you have every morning?

Rarely do I prepare identical meals. The concept, techniques, are similar, but the ingredients vary. In today’s podcast I share with you what I had for breakfast and how I made it. I am not your typical follow-the-cook-book cook. Quite often I prepare meals with whatever is readily available in the refrigerator and cupboards. Variety is the spice of life. Right?

It drives me crazy to waste food. It’s common for me to whip up weird concoctions when I am cooking for myself. Sometimes I make an outrageously delicious meal and on the rare occasion something that only the dog enjoys.

The breakfast burrito recipe below is similar to the one I described in the podcast. It wasn’t until after I ate the mentioned burrito that I realized, “Hey! Great podcast topic.” Feel free to adjust the ingredients to suit your taste buds. Be creative, Darlin’!

[Podcast not available]

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5 from 1 vote

Breakfast Burrito

Course Breakfast
Keyword breakfast, burrito
Servings 1
Calories 537.64kcal
Author CK Kochis

Ingredients

  • 1 white potato shredded
  • 1/8 cup approximate onion thinly sliced
  • 1/4 jalapeno remove vein and seeds; chopped
  • 1/4 cup corn
  • 1/8 cup salsa
  • handful shredded cheddar cheese
  • lettuce or spinach
  • 1 10" flour tortilla
  • 1 egg; slightly scrambled
  • 1 tablespoon chopped herb mixture of parsley, basil, thyme
  • butter

Instructions

  • Saute onions in butter for 1 minute.
  • Add shredded potato, and cook on medium-high heat until golden brown; flip.
  • Stir in jalapeno, corn and salsa.
  • Cook additional 2-4 minutes.
  • Fry egg in butter; slightly scramble.
  • Place tortilla shell on plate, add cheese.
  • Add egg, vegetable hash, fresh herbs and lettuce.
  • Wrap to form burrito.

Notes

Photograph by CK Kochis © All rights reserved.

Nutrition

Serving: 1g | Calories: 537.64kcal | Carbohydrates: 71.1g | Protein: 22.89g | Fat: 19.29g | Saturated Fat: 8.21g | Sodium: 897.09mg | Fiber: 9.19g | Sugar: 8.55g

Kitchen Tips:

–>Freeze extra (leftover) kidney, pinto, lentil beans to add to soups, burritos and other meals for additional fiber and protein.

–>Add your favorite salsa one to two minutes prior to removing the potato hash from the skillet. This will allow the “juice” (liquid) to evaporate. It’s one way to enjoy the salsa flavor without all the sloppy mess while eating.

Leftover Burrito

Ingredients:
Corn tortilla, sliced brat burger heated with barbecue sauce,
corn cut off the cob, saute’d zucchini strips and sliced onion,
chopped fresh parsley and thyme, and chopped green onion.

You’d be amazed at some of the meals you create when you allow yourself to follow your taste buds and explore your refrigerator.

Thank you for joining me in my virtual kitchen. Stay connected by subscribing to the UnBox Your Kitchen Journal.

We would love to hear from you!

What ingredients do you typically put in your breakfast burritos? Are you what I consider a refrigerator cook (someone who cooks meals based off of what’s available in the refrigerator)? Share with us some of the crazy concoctions you’ve prepared.