Written by Rachel, Posted in Beans, Breakfast, Brunch, Cheese, Dairy-Free, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Vegan, Vegetables, Vegetarian
Monday was a very bad day. Tuesday morning started out kinda the same. Remnants of the crappy yesterday had stuck around. I hadn’t been this angry about something in a while.
My response to crisis is usually food. Food is comfort. That can lead to mindless eating. But, sometimes it leads to a really good breakfast that makes for a better start to the day.
I had cereal for lunch with zero plans for dinner. But, at least breakfast was good.
I started it simply, with chopped bell pepper and some minced cayenne pepper from the garden. I don’t know why they didn’t turn red. But, the seed pack said cayenne, so that’s what they are.
You could add a million other things in there too. Leftover potatoes, chopped onions, broccoli, leftovers from last night’s dinner… pretty much any veggies you think would be great probably will be.
After the peppers cooked in some oil for a few minutes I added some beans. I had pinto on hand. Yum. Black beans would also be great. And if all you have are kidney, or cannellini, use them! Why not?!
After the beans got hot, I added some whisked eggs. To keep it vegan, add in some crumbled tofu. Easy.
I took a pic of the tortilla being topped. It looked not amazing. The eggs had turned a bit grey from being cooked with everything else. If you want them to look amazing and yellow, scramble them separately. And then wash that extra dish. Yeah. No thank you. Less dishes is always the best option.
I laid out the tortillas, topped them with a handful of cheese, then the bean mixture. I used a mixture of cheddar and monterey jack, but if you’re going vegan, my favorite is Violife (just like cheddar or just like mozzarella shreds are great!). They got rolled up and then, the best part. A clean skillet with hot oil, cook that burrito on all sides until it’s shatteringly crisp. Yes please!
For topping or dipping, I like avocado with a bit of salt, and some sour cream. Tim likes salsa. Some people might like cilantro or some diced tomatoes.
However you serve them, they’re pretty quick and easy and make for a great start to the day.
Yields 3 burritos
- 1 tablespoon oil (I used grapeseed)
- 1/2 of a medium-sized bell pepper, diced (could also use: onion, cooked potatoes, cubanelle pepper, broccoli… whatever you have on hand)
- 1/2 of a small hot pepper (I used cayenne), ribs and seeds removed, minced
- pinch of salt
- 1-14 ounce can of beans (pinto or black), drained
- 4 eggs or half a brick of firm tofu
- a little more salt
- sprinkle of chili powder
- handful of shredded cheese for each burrito, vegan (I like Violife) or conventional (I like a mixture of cheddar and monterey jack)
- 3 burrito-sized tortillas (whole wheat, white, or gluten-free)
- topping options: salsa, sour cream, cilantro, avocado, diced tomato, Sir Kensington’s Chipotle or Sriracha Mayo
- a bit more oil, for crisping
- Heat the oil in a skillet over medium heat. Add the bell pepper, hot pepper, and any other veggies, and a pinch of salt. Cook until the veggies are tender, about 4-5 minutes, stirring occasionally. Add the beans and cook until the beans are heated through, about 4 minutes.
- Whisk the eggs, or crumble the tofu, in either case, with a pinch of salt and a sprinkle of chili powder. Add to the skillet with the beans and cook until eggs are set or tofu is hot (or you can cook the eggs separately if you want them to stay yellow – have fun washing that extra pan). Taste for seasoning.
- Top each tortilla with some cheese. Divide the bean filling between the tortillas and roll them up.
- In a clean skillet, add a bit of oil and crisp up the burritos, turning until they’re golden brown and delicious.
- Serve burritos cut in half with desired toppings.