Saturday, August 25, 2012

Fresh from the Garden Vegetarian Breakfast Burritos


Ingredients:

For the salsa:

1/3 cup cooked black beans
1/3 cup fresh corn kernels (from about 1/2 ear of corn)
1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
2 tablespoons finely chopped red onion (from about 1/4 medium onion)
1 tablespoon finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1/4 teaspoon chili powder
1/2 teaspoon kosher salt

To assemble:

6 large eggs
1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup crumbled Cotija cheese (about 2 ounces)
6 (8-inch) flour tortillas, warmed

Directions:

For the salsa:

Place all the ingredients in a medium bowl, stir to combine, and set aside.

To assemble:

Place the eggs, hot sauce, and salt in a medium bowl, season with pepper, and whisk until the eggs are broken up and well blended; set aside.

Melt the butter in a medium nonstick frying pan over medium-low heat until foaming, about 2 to 3 minutes.

Swirl the butter in the pan until evenly coated. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 1 1/2 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 2 1/2 minutes total. Remove the pan from the heat and stir in the cheese.

Place the tortillas on a work surface. Spoon and even amount of eggs onto the lower third of each tortilla, leaving a 1 1/2-inch border. Divide the salsa over the eggs, avoiding any excess liquid that may have accumulated in the bottom of the bowl.

Fold the sides of the tortilla in.Then, pressing firmly down to hold the folds in place, roll the entire tortilla horizontally up from the bottom to the top.Turn the burrito so that the seam faces down and repeat rolling the remaining burritos. Serve immediately or wrap in foil to take on the go.

Recipe shared from: www.chow.com