Yes, breakfast burritos are a great way to being the day!
Burritos,
Black Beans with
Burritos,
¿Por qué no desayuno? (Spanish, españo)
¿Per què no esmorzar? (Catalan, català)
¿Por que non almorzo? (Galician, galego)
Black Beans with
Plantains and Mango Salsa
Frijoles Negros con
Los plátanos y Salsa de Mango (Spanish)
Makes 4
2 medium ripe plantains
1 organic lime, zest and juiced
15 ounces (425 g) organic black beans, drained and rinsed
1/2 cup (120 ml) or more mango salsa
(diary-free) shredded cheese
4 (gluten-free) flour tortillas, warmed
uno 1. Bring to boil over medium heat: plantains, lime juice, and 1/2 cup (120 ml) water in a small pan. Cover and simmer 20 minutes, until they are very soft.
dos 2 . Mash them with folk and stir in the lime zest.
tres 3. In a small saucepan, warm over medium heat the beans and salsa, about 3-5 minutes.
cuatro 4. Spread 1/4 cup (60 g) plantains on the bottom half of each tortilla, leave a border.
cinco 5. Top with 1/4 cup (60 g) bean mixture and cheese. Fold sides over, then roll from bottom.
seis 6. Serve with more salsa if desire.
¡Buen Provecho!
Tomato-Poached Eggs
Tomàqet-Ous Escaldats (Catalan)
Makes 4
15-ounces (425 g) diced tomatoes with green chiles, strain the juice from the can (save for another dish)
8 green onions
4 large organic eggs
frozen spinach, drained and warmed
4 (gluten-free) flour tortillas, warmed
1 large avocado, sliced into 12 pieces
1 un. Add 1 cup (240 ml) of water to a sauce pan with the tomatoes. Bring to a simmer.
2 dos. Grill the green onions 3-5 minutes.
3 tres. Crack 1 egg into a small bowl. Pour into the simmering tomato water. Repeat with the other three eggs.
4 quatre. Pouch 2-3 minutes (runny yolks); 4 minutes (firmer yolks). Remove the eggs from the liquid to plate with a slotted spoon.
5 cinc. Spread 2 Tbs. (30 ml) chopped tomatoes on each tortilla, leave a border.
6 sis. Place 2 green onions in the center of each, some spinach, and top with 3 slices of avocado.
7 set. Place 1 poached egg in lower third of each tortilla, top with 2 Tbs. (30 ml) chopped tomato.
8 vuit. Fold sides over filling, then roll from the bottom.
¡Bon Profit!
Sun-Dried Tomato Tofu Wrap
with Mushrooms and Onions
Seco ao Sol
Tomate Tofu Envoltura
con Cogomelos e Cebolas (Galician)
Makes 4
Marinate 30 minutes
14-ounce (400 g) firm organic tofu, drained, cubed, and patted dry
8 oil-packed sun-dried tomatoes, cut in half, chopped + 2 Tbs. (30 ml) of the oil
1 large diced onion
4 cups (900 g) sliced organic mushrooms
(dairy-free) shredded cheese
olive oil
4 (gluten-free) flour tortillas, warmed
1 un. Place tofu cubes, 2 Tbs. (30 ml) sun-dried tomatoes, and 1 Tbs. (15 ml) tomato oil in a plastic bag. Seal and gently shake to coat the tofu.
2 dous. Marinate 30 minutes or refrigerate overnight.
3 tres. Sauté the onions about 15 minutes.
4 catro. Add the mushrooms for another 10 minutes. Transfer to a bowl and keep warm.
5 cinco. Sauté the tofu in the skillet for 10 minutes.
6 seis. Spread on each tortilla: remaining sun-dried tomatoes and tofu. Leave a border. Top with mushrooms and cheese. Fold sides and roll from the bottom.
¡Bo Apetito!
-modified from Vegetarian Times
