Breakfast Burritos with Vegetarian Green Chile
AKA Myra's Green Salsa 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.