Vegetarian Burrito Wraps (Print Version)
# Ingredients:
→ Base
01 -
4-5 large tortillas (for burritos)
02 -
8 whole eggs
03 -
2 cups of grated cheese
04 -
1 medium potato
05 -
1 cup of beans (whole or mashed)
06 -
1 tablespoon chile powder (optional)
07 -
1-2 tablespoons of jalapenos, diced small
08 -
1-2 tablespoons of finely chopped onions
09 -
Olive oil for cooking
10 -
Salt as you like it
→ Pico de Gallo
11 -
1 lime, squeezed
12 -
2 small Roma tomatoes
13 -
1 jalapeno or serrano chili
14 -
1/2 small onion (white or yellow)
15 -
A small handful of cilantro (about 15-20 sprigs)
16 -
1/4 teaspoon of salt, more if needed
# Instructions:
01 -
Cut the potato into cubes, coat with seasoning (oil, salt, pepper, chile powder), and roast in the oven at 400°F for 30 minutes. Give it a stir around the midpoint.
02 -
Chop up cilantro, onion, tomato, and jalapeno finely. Combine with salt and lime juice, adjusting as needed to balance flavors.
03 -
Sauté the onions and jalapenos until soft, then pour in whisked eggs with a pinch of salt. Cook over low heat while stirring lightly until they're set.
04 -
Toast the tortillas in a pan. Add layers of cheese, beans, roasted potatoes, cooked eggs, and Pico on top. Roll them up tightly and cook in a dry skillet until golden.
# Notes:
01 -
Scoop the Pico with a fork to avoid liquid getting everywhere.
02 -
Feel free to prep this meal in advance, skipping the Pico until serving.
03 -
Warm these up by wrapping in foil and baking at 400°F for 20-30 minutes.