Arsip Tag: burritos

breakfast burritos – smitten kitchen

The first time I made breakfast burritos the way I like them — that is, the eggs softly scrambled and never dry, busy with vegetables, and nothing terrifying like hot, wet lettuce inside, second only to eating them in front seat of your car in an Austin parking lot on a chilly morning, a Topo Chico in the cup holder (i.e. maybe not exactly the way I like them, but real life requires compromises, or so you adults keep telling me) — I felt woundingly betrayed. It seemed like every cooking website on the internet made them seem so simple, but there I was with separate skillet-fuls of bacon and greens and mixed vegetables and eggs, and then more bowls than I could count for assembly. We were going to have them for an “easy” breakfast-for-dinner that night; dinner was spectacularly late and everyone was hangry and ate my 90 minutes of prep in less than 5, further insult to injury. Never again, I vowed, never.

mostly what you'll need

Fortunately I vowed this on Instagram Stories, which means that my DMs were quickly filled up halfway with “Me too!Why does everyone lie about how easy they are?” and the other half with suggestions of ways to make them more efficiently and intelligently.

diced potatoesi have strong opinions about how peppers should be choppedinto the ovenroasted vegetables

1. Always make double or triple so you can freeze all that you don’t need right away. It’s a bit of work but future you thanks you so much, no seriously, future you that is so tired one day, even picking up a slice of pizza feels too much a burden remembers that you stashed these in the freezer and is so verklempt with gratitude, it’s writing your name across the sky right now.

2. We are going to one-pan sheet pan just about everything, thank you The Kitchn for this brilliant idea. In the oven, you can roast everything you need; I even used it to wilt/crisp the greens, and warm the beans, and then mix all the toppings together to scoop into the tortillas. I suspect if you were enterprising enough, you could also make pockets to bake the eggs in but soft-scrambled them on the stove and didn’t even mind because everything else had gone so swimmingly.

toss your greens right on topthe spinach wilts quicklywarm the beans on the traysoftly scrambled eggs

3. There is no recipe on earth that will work for everyone. I am not listing the potential things one could stuff inside a burrito, breakfast or other, because if we had time to read such drivel, we wouldn’t be eating food one-handed. Below is the way I like mine. Maybe you need avocado in yours — that’s fine, but I do not love the texture once frozen and defrosted — or roasted or rehydrated chilis or hate potatoes; the beauty of making your own, be it breakfast burritos or whatever else you don’t have enough of in your life, is that you get exactly what you want, exactly the way you want it.

a heap of fillingsroughly the ideafoil around the bottom firstbreakfast burritos


One year ago: Marbled Banana Bread and Pizza Beans
Two years ago: Chocolate Pavlova and Homemade Merguez with Herby Yogurt
Three years ago: Zucchini Rice and Cheese Gratin
Four years ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw
Five years ago: Baked Pasta with Broccoli Rabe and Sausage
Six years ago: Fig, Olive Oil, and Sea Salt Challah and Roasted Apple Spice Sheet Cake
Seven years ago: Red Wine Chocolate Cake and Roasted Tomato Soup with Broiled Cheddar
Eight years ago: Linguine with Tomato-Almond Pesto and Skirt Steak Salad with Arugula and Blue Cheese
Nine years ago: Look What We Baked! and Date Spice Loaf
Ten years ago: Marinated Eggplant with Capers and Mint, Bourbon Peach Hand Pies and Raspberry Breakfast Bars
Eleven years ago: Tortilla de Patatas and Chocolate Babka

And for the other side of the world:
Six Months Ago: Sweet Potato Tacos
1.5 Years Ago: Punjabi-Style Black Lentils [Black Lentil Dal]
2.5 Years Ago: Churros and Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart
3.5 Years Ago: Cornmeal-Fried Pork Chops and Goat Cheese Smashed Potatoes and Red Bean and Green Grain Taco Bowl
4.5 Years Ago: Double Chocolate Banana Bread and Sizzling Chicken Fajitas

Breakfast Burritos

  • Vegetable or another neutral oil
  • 2 large yukon gold potatoes, diced small (about 1/2-inch cubes)
  • 1 small red onion, chopped
  • 1 large red bell pepper, diced
  • 1 to 2 jalapenos, or to taste, chopped small
  • 1/2 pound sausage (breakfast or another variety you like) removed from casings, crumbled into chunks, or bacon
  • Kosher salt
  • Freshly ground black pepper
  • 5 ounces baby spinach (I use a package from salad greens section)
  • 1 3/4 cups black beans, drained and rinsed (from 1 15-ounce can)
  • 12 large eggs
  • 8 burrito-sized flour tortillas
  • Salsa, homemade or prepared, to taste
  • 1 1/2 cups coarsely grated sharp cheddar or Monterey Jack (or more, to taste)
  • Pickled jalapenos, fresh chopped cilantro, hot sauce, avocado or guacamole, sour cream, or other fixings you like (as needed)
Prepare vegetables: Heat oven to 400 degrees. Coat your largest baking sheet thinly with oil. Arrange your components — potatoes, pepper(s), onion, sausage or strips of bacon — in different parts stripes down the pan. (This allows you to rescue some items sooner if they cook faster.) Coat with another glug of oil, and season the potatoes and peppers well with salt and freshly ground black pepper.

Roast for 30 minutes. The bacon and sausage should be cooked through and crisp at this point; you can remove them and set them aside. Use a thin, large spatula to lift and turn the potatoes and peppers; return them to the oven for another 5 to 10 minutes, or until potatoes are tender. When potatoes are tender, scatter spinach on top, return to oven for 5 minutes; it will wilt quickly. Use your spatula to mix all of your roasted ingredients together. Scatter black beans over (this will warm them), crumble or chop bacon, if using, and return it or the sausage to the tray so everything’s in one place.

Prepare eggs: Whisk your eggs together in a large bowl until lightly beaten. Season well with salt (I use 1/2 to 1 teaspoon kosher) and many grinds of black pepper. Heat your largest frying pan over medium-high heat. Once it’s hot, add a bit of oil to the pan and heat it too. Once the oil is hot, add your eggs. Let them cook for 20 to 30 seconds before beginning to move and turn them in spatula-wide sections. When eggs are mostly cooked but still a tiny bit runny, scrape them into a bowl. The residual heat of the eggs should cook them to about the 95% mark; they’ll finish cooking as you warm your burritos.

Assemble burritos: Place a large square of foil on your counter. Place first tortillla over it. [I find mine are soft enough to wrap without tearing from the bag, but if yours are not, lay it on a pan in the probably still residually warm oven for a minute or two to soften (but not dry out).] Eyeball about 1/8 of the vegetable mixture and scoop it into the center, followed by a little salsa (I use 1 to 2 tablespoons per burrito), 1/8 the eggs, cheese to taste, plus whatever fixings you cannot live without.

Roll the burrito tightly by folding the sides over the filling then rolling from the bottom up. Wrap in foil the same way; folding the foil first over the ends of the burrito (ideally forming a “cup” at each end to catch drips, although my kids just see this as a challenge).

If eating right away: I rewarm the foil-wrapped burritos on a tray for 5 minutes in a 350-degree oven. (This is just to get everything hot again and melt the cheese.)

To freeze: Place foil-wrapped burritos in a freezer bag and press all of the air out. They will keep in the freezer for 2 months.

To warm from the freezer in the oven: I place the foil-wrapped burritos on a tray in a 350-degree oven for 30 to 40 minutes (turn over halfway) to heat them through. Depending on how cold your freezer is and how packed the burritos are, it could take more or less time. To check, press a toothpick through the foil into the center of a burrito and pull it out; if the toothpick feels warm or hot, the burrito is heated. If it’s cold (it will be clear if it’s cold), it needs more time.

To warm from the freezer in a microwave: Remove foil and microwave for 2 1/2 to 2 3/4 minutes, turning burrito over halfway. I find microwaves range a bit in defrosting times so you might find you need more or less.

To defrost in the fridge and warm in the oven: If you’re a plan-ahead type, you can let it begin defrosting in the fridge overnight. I heat these the same way I do frozen ones, but check 10 minutes sooner. I highly recommend not leaving burritos in flour tortillas in the fridge for more than a day; the wetness of the fillings can make the wrappers mushy or soggy.

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bean and vegetable burritos – smitten kitchen

Make the filling: Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the the ingredients begin to soften, 3 to 4 minutes. Add the cumin, smaller amount of chili powder, and tomato paste, and cook for 1 minute. Add diced tomatoes and let simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes. Taste the mixture and add salt; I find I need between 2 to 3 teaspoons kosher salt to get the level right but adjust it to your taste. Add last 1 teaspoon chili powder if needed for your desired heat level. Add the corn and spinach and stir until the spinach has wilted and everything is warm. Taste for seasoning again and adjust as needed.

Remove from heat and squeeze the juice of half the lime over the mixture, then the second half if you like more. Let cool slightly while you get ready to assemble your burritos.

Assemble your burritos: If your tortillas are unbendy from the package, you can warm them briefly in a dry skillet or for 15 seconds in the microwave to soften them. If they seem dry, I might spritz them lightly with water before warming.

Arrange first tortilla on counter and spoon about 3/4 cup of the filling in the lower third, closest to you. Sprinkle with 1/4 cup jack cheese and 2 tablespoons cotija. (If you like to make some burritos spicier than others, you can shake hot sauce on at this point.) Fold the bottom of the tortilla over the filling, fold in the sides, and roll it up, setting it to cool seam side-down. Repeat with remaining tortillas, filling, and cheese.

To eat right away: Go for it! but I love to brown it in a pan on both sides for some added texture and to ensure the cheese gets melty. Heat a skillet with a thin layer of oil over medium heat and add burritos you’re ready to eat. Cook until browned and crisp on both sides and dig in.

To freeze for later: Wrap burritos individually in foil (best for oven reheating) or plastic and pack in a freezer bag with all air pressed out. Burritos keep in the freezer a few months, or for as long as your freezer allows them to without imparting a “freezery” taste.

To reheat from frozen in an oven: Heat oven to 375°F. Heat foil-wrapped burrito for 40 to 50 minutes. To check for warmth, stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm when it’s remove, the burrito is too. If not, give it more time.

To reheat from frozen in a microwave: Unwrap burrito and microwave on a plate for 3 to 5 minutes, turning over once midway. To check for warmth, stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm when it’s remove, the burrito is too. If not, give it more time.

Both methods: For that extra crisp once warmed, follow the skillet instructions under “To eat right away” above.


  • Chili powders tend to range a lot in heat level so give it a taste before you start to make sure you’re not surprised after adding the first 2 teaspoons.
  • Depending on the size of my tortillas, I sometimes end up with 1 to 1.5 cups extra filling. You can use it to make more burritos or just heat it up with extra cheese and put an egg on top, and I did with delight last week.
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