This last Saturday’s breakfast recipe took me back to my days living at The Rancho– an overgrown acre with a rickety, two-bedroom house augmented by a periwinkle Airstream trailer painted with moons and stars. The place was typically occupied by approximately eight humans, three dogs and few brave chickens (before the raccoons got them all). People dropped in, stayed for brunch, and just hung out.
It looks like 1969, but it was really about 1996. (That’s me on the farthest left, sitting in the foreground!)
The food and the vibe were both pretty crunchy. This breakfast burrito recipe is a good throwback to those days. It’s about as rainbow as you can get: red tomatoes, orange carrots, yellow eggs, green spinach and purple-y black beans, rounded off with leftover brown rice, Mexican crema and wrapped in a whole wheat tortilla. It’s pretty damn tasty too.
What You Need (for 6 burritos):
2 tablespoons vegetable oil
a cup or so of black beans
a cup or so of brown rice
1/2 cup frozen corn kernels
1/2 cup frozen spinach
2 carrots, chopped
1/2 onion, chopped
1 cup regular or jalapeno monterey jack cheese, shredded
Mexican crema or sour cream
Salsa or hot sauce
6 whole wheat tortillas
What To Do:
1. Heat a tablespoon of vegetable oil in a skillet. Add the chopped carrots and onion. Saute until the onion is soft, about 3-4 minutes.
2. Add the frozen spinach and corn. Saute until thawed. Add the brown rice, black beans, and chopped tomato. Stir together until heated through. Transfer the veggie mixture to a bowl.
3. Scramble the eggs in a small bowl. Add another tablespoon of oil to the skillet. Pour the scrambled egg mixture in the skillet and soft-scramble the eggs. Add the veggie mixture back to the skillet and remove from heat.
4. Add a cup or so of the veggie and egg mixture to the bottom third of a tortilla. Top with some shredded cheese, a dollop of crema or sour cream and some chopped cilantro.
6. Extra burritos can be wrapped in foil or wax paper and stashed in a gallon-sized plastic bag in the freezer.