January 23, 2014

Breakfast Burrito

A healthy Mexican spin on the regular breakfast, "breakfast burritos" minus the eggs ofcourse. But hey, what if there are no eggs? Every other ingredient in this recipe is nutritious & golden. Corn, black beans, avocado.. I wouldn't want to alter a single thing in this recipe, it's that good.

But, if you are particular about including eggs in your breakfast, just scramble the eggs and add it to your burritos (or) scramble some tofu and add it to the burrito.. Now, how do you like that idea?! Personally, I have not tried tofu in burritos but I bet it should be good & healthy.

Now that you have your egg/tofu scramble ready, get the black bean & salsa ready, layer them up, top it with little cheese & sour cream, fold & wrap the burrito in a aluminium foil and your "breakfast burrito" is all set to go. As simple as that!

Basic Info
Complexity - Medium
Prep time - 30 mins
Cook time - 10 mins
Serves - 6 small burritos

6  medium sized home-made flour tortillas

1/2 cup raw black beans
Cumin powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Salt to taste

2 ears of corn
1 Avocado, ripe yet firm
1 small Jalapeno, deseeded and finely chopped
1-2 tbsp finely chopped cilantro
Salt to taste

Fresh lime juice from 1 medium lime

Sour cream as needed
Grated cheddar cheese as needed

Soak raw black beans in water for atleast 3 hours. I soaked it overnight. After soaking, wash, drain and keep the black beans ready.

Bring enough water to a boil in a small saucepan. Add the black beans, salt and let it cook (for atleast 20 mins) until the beans are completely cooked and soft to the touch.

In a pan, add a tsp of olive oil, add the cooked black beans, cumin powder, red chilli powder and mix well. Cover and cook until the raw smell of chilli powder is gone. Sprinkle water if required. You can also choose to mash it up a little, if your prefer. Remove from heat and add lime juice to your taste.

Roast corn in a grill / oven. When cold, remove the corn kernels. Dice the avocadoes. In a mixing bowl, mix corn kernels, diced avocadoes, chopped jalapeno, chopped cilantro, salt, lime juice (as needed) and mix well.

Heat a pan and warm up the tortillas. To the tortillas, add beans, corn-avocado salsa, sour cream, shaved cheddar cheese. Roll it up carefully and leave it in the pan until the cheese melts.

Serve immediately.