Breakfast Burritos with Vegetarian Green Chile

AKA Myra’s Green Salsa Burritos

The Lemon Sisters Market sold so many of these! The most breakfast burritos we ever made at one time was 500. We delivered them to the Spire Condo Building in Denver when the workers reached the 42,^nd or top floor of the building. The construction company wanted to celebrate by giving everyone a breakfast burrito.

You can make these vegan, vegetarian or add bacon or chorizo. Myra put Soyrizo in her Green Salsa Burritos. You have a choice of American or Cheddar cheese.

I have included all the versions below in the recipe. I keep vegetarian green chile in the freezer year round so I have it already prepared when I want to make burritos. You can find the recipe for the vegetarian green chile here.

I think the burritos are best if you wrap them in foil and heat them in the oven, but if you don’t have time for that, skip the foil and put them in the microwave.

Be sure to have some salsa on the side. We always sent our burritos out with a little bit of James’ salsa on the side.

Breakfast Burritos with Vegetarian Green Chile

AKA Myra's Green Salsa Burritos

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Prep Time 1 hour hr

Cook Time 5 minutes mins

Course Entrees and Favorite Rice Combinations

Cuisine Mexican American, Southwestern

Servings 4 burritos

Equipment

• 1 pot to boil potatoes
• 1 frying pan to scramble the eggs,

Ingredients

  

Vegetarian Breakfast Burritos

• 1 large potato
• 3 eggs
• 1 TBLS. milk
• 1/2 green onion, chopped
• 1 cup Vegetarian Green Chile
• 8 slices of American or Cheddar cheese
• Slices of bacon or some Mexican chorizo OR Soyrizo (Optional)
• 1 package 10 inch tortillas (whole wheat or white)

Vegan Breakfast Burritos

• 2 or 3 TBLS olive oil
• 2 chopped green onions
• 1 green pepper, small dice
• 1 pkg. Tempeh
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp salt
• dash cumin

Instructions

 

For vegetarian version

• Wash and chop your potato into medium chunks. Boil until just tender. They need to be a little firm. Mash until there are no big chunks. They do not have to be smooth.
• Mix the eggs with milk, green onion and some salt and pepper. Put a little butter or oil in your frying pan and scramble the eggs.
• Lay out 4 tortillas. Add 2 o3 TBLS of cooked potatoes to each.

  Add 2 or 3 TBLS. scrambled eggs. 2 or 3 TBLS green chile.

  Add 2 slices of cheese. If you want to add meat, put in 1 slice of bacon or some crumbled cooked chorizo.
• Roll up the burritos and wrap in foil to bake in a 350 degree oven for 20 minutes, or microwave until hot.

  Eat with salsa on the side.

for 3 or 4 Vegan Burritos

• Heat the oil in a skillet. Sauté the garlic, green onion and green pepper on medium until tender. Crumble the tempeh into the pan. Sprinkle spices over the mixture and cook until tempeh is golden brown, stirring often (about 20 minutes.)
• Assemble burritos with tempeh mixture, potatoes and green chile.

Notes

These can be made ahead and reheated in the oven or in the microwave.

Keyword American or cheddar cheese, bacon, chorizo, potatoes, scrambled eggs, tempeh, Vegan, vegetarian