I’ll get back to the travel file soon, but first I want to share my favorite breakfast burrito recipe. These were in VEGETARIAN TIMES magazine back in May 2005, featuring an Inn and what they served for breakfast. I have been making them ever since. I made them one time when our friend Nathan visited, and he thought these were the best-he had two helpings. (If you knew Nathan you’d know that was saying a lot). They’re hearty enough for dinner, especially served with a side of black beans or roasted, cumin & chipotle-sprinkled baked sweet potatoes. (A salad would totally work too!) I think they’re the perfect meal for cold weather.
- 2 tsp. olive oil
- ½ medium-sized onion (any color), sliced
- 1 red bell pepper, chopped
- 1 large clove garlic, minced
- 1 10-oz. pkg. frozen chopped spinach
- 2 Tbs. fresh dill or 1 TBS dried
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- Dash hot pepper sauce, optional
- 1 ¾ cups shredded Monterey Jack, mozzerella or cheddar cheese
- 6 8-inch flour tortillas (we like the whole wheat ones from Nat Gro, but corn or gluten free will work too)
- 4 large eggs, beaten
- 2 cups skim milk
- 1 Tbs. all-purpose flour (sub garbanzo flour if you are GF)
- 1 tsp. mustard powder
What you do:
1. Grease 9×13-inch baking dish.
2. Heat oil in large skillet over medium heat. Sauté onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
3. Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla. Roll tortilla tightly, and place seam side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
4. Preheat oven to 350°F.
5. Bake burritos 45 minutes, or until eggs are set. (What was not clear in the original instructions is if the foil stays on. I take it off before baking) Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes.
Serve with salsa and sour cream.
We ate ours entirely too fast to take a photo of the plated food, so here’s the photo VegTimes took of their version:
Notes & Tips:
If you use corn tortillas, you can just make this recipe a “stacked” version rather than trying to roll those tiny tortillas. My favorite brand (no, I am not endorsed by anyone) of corn tortillas are * Mi Rancho. They are soft, tasty, organic and non-GMO. (Ingredients: Water, Organic Whole White Corn, Organic Yellow Corn Masa Flour, Trace of Lime, Organic Guar Gum). A typical popular competing brand has these ingredients: Corn masa flour, water, cellulose gum, propionic acid (to preserve freshness), benzoic acid (to preserve freshness), phosphoric acid (preservative), guar gum, amylase. Hmmmmmmm….Mi Rancho brand will stay soft and fresh FOREVER in your fridge. Seriously.
Our favorite flour tortillas are * Stacy’s Organic Tortillas. The whole wheat version (pictured in my photos above) have simple ingredients: organic whole wheat and unbleached white flour, water, organic sunflower oil, baking powder, salt, citric acid, organic malted barley flour. They are USDA certified 100% organic, certified GMO-free, kosher and vegan and use only certified organic flours and oils and aluminum-free, GMO-free baking powder. I have NEVER found a wheat tortilla in a regular grocery store that does NOT contain hydrogenated oil and/or High fructose corn syrup.
Uh-oh. I’m getting close to my soap box. Eek. People, PLEASE read your ingredients lists on packaged foods! Look at these Mama Lupe’s tortillas. They sell them at Walmart and are “low carb.” They’ve tried to hide the fact that they contain HYDROGENATED OIL (aka “vegetable shortening”). In case you still haven’t heard the news, this ugly oil contains trans fat, which raises LDL (“bad”) cholesterol, lowers HDL (“good”) cholesterol and has other harmful effects. Cottonseed oil has a high ratio of saturated fat and may also contain traces of pesticides used when farming cotton crops. Double-Eew! Mama Lupe’s Low Carb Tortillas: Whole Wheat Flour, Wheat Gluten, Corn Starch, Oat Fiber, Soy Flour, Soy Oil, Isolated Soy Protein, Sesame Flour, Water, Vegetable Shortening (Soybean Oil, Cottonseed Oil, Vegetable Mono and Diglycerides, Citric Acid), Calcium Sulfate, Sodium Acid Pyrophosphate, Dextrose, Salt, Sodium Bicarbonate, Sodium Propionate, Calcium Propionate, Potassium Sorbate, Sucralose, Cellulose Gum, Guar Gum, Xanthan Gum, Fumaric Acid, and Dough Conditioner (Sodium Metabisulfite).
Food for thought, my friends: I think it’s Michael Pollan who suggests avoiding foods with long ingredients lists. Seems like a good idea. (His book, In Defense of Food, is a fantastic and simple read for anyone trying to make better decisions in the grocery store. I highly recommend it!).
* I purchase these products at Natural Grocers