Breakfast Burrito

Get ready to spice up your breakfast routine; today, we’re making a breakfast burrito that is so sumptuous that you can eat it for lunch, too. Breakfast should never be boring, and it should always centre on providing maximum energy to fuel your focus and supercharge your day.

If you’re preparing for a busy week ahead, this recipe is ideal for meal prep. Once you’ve made these wraps into tight, snug burritos, you can roll them up in foil or parchment paper, and you’re good to go.

Ingredients

Kidney beans (Can), Cumin Seeds, Garam masala, Paprika powder, Turmeric, Black Pepper, Salt, Tomato Paste, Jalapeno chilies, Black Olives, Roumy Cheese (Substitute with Cheddar cheese or Gouda cheese) Water, Fresh parsley, Olive oil.

In this recipe, we’ve chosen to use canned kidney beans for the breakfast burrito. It is easier and faster than boiling the beans from scratch. If you have plenty of time, you can cook the beans from scratch for approximately two hours to soften them on the stovetop. You can use a pressure cooker to break down the kidney beans; it will take a relatively short amount of time – usually around 9 to 11 minutes. It is advisable to soak the kidney beans overnight for best results.

Cumin seeds, garam masala, paprika powder, turmeric powder, black pepper and salt were used to season the filling for the breakfast burrito. The combination of spices creates a fusion of flavours that are similar to Mexican and Indian cuisines.

If you increase the cumin seeds or ground cumin, it will create a very similar flavour to taco seasoning. Black olives and jalapeno chilies brighten up the kidney beans. You can also add a splash of lime juice to add the citrus flavour. When it comes to cheeses, choose any sharp tasting cheese. We’ve chose ‘roumy cheese’ which is an Egyptian cheese. Examples of cheeses to use are mature cheddar cheese, Pecorino Romano, gruyere cheese, Canadian cheddar cheese, Asiago cheese.

Instructions

Finely chop an onion, along with three garlic cloves. Finely dice a handful of parsley. Slice the jalapeño chilies. Start by preheating a large pot over medium-low heat. Add three to four tablespoons of cooking oil. Add the onion and garlic, and sauté for 5 to 8 minutes, until they are caramelized and brown.

Gather the spices, such as cumin seeds, garam masala, paprika, turmeric, black pepper, and salt. Also, prepare tomato paste, Jalapenos, black olives, roumy cheese, water, fresh parsley, and olive oil.

Next, add the spices, which include ground cumin, garam masala, paprika powder, turmeric powder, salt, and freshly cracked black pepper. Stir the mixture quickly, ensuring the cooking oil coats the spices evenly. If the mixture is a little dry, add a small amount of cooking oil. The heat of the pot and the cooking oil will bring out the flavours of the spices. Thoroughly mix the spices. Add the tomato paste to the pot and stir until it is well incorporated.

Drain two cans of cooked kidney beans and add them to the pot, along with 1/2 cup of water. The addition of water will help the kidney beans soften with the steam, and it will also ensure that the spices infuse into the kidney beans. Give everything a good stir to ensure that the beans are properly coated. Cover the pot with a lid, and let the mixture simmer on low heat for ten minutes, stirring occasionally.

Once the beans have cooked down and most of the water has evaporated, the mixture will thicken into a sturdy consistency; it should not be runny. Stir a handful of black olives for a briny contrast, and add the finely diced jalapeños and the 1/4 cup of fresh parsley. Now that the filling is ready, assemble the breakfast burrito. Take the tortilla wrap and place it on a clean, dry plate. Add the filling to the tortilla, being careful not to add too much, as it may cause the filling to squeeze out. At most, each tortilla will need four to five full tablespoons of bean filling.

Next, add slices of your preferred cheese. In this recipe, we’ve used an Egyptian cheese called Roumy cheese, it has a sharp mature cheddar cheese flavour with hints of blue cheese. The combination of these two cheeses happens to be my favourite type of cheese.

There’s something incredible about it; it’s hard to describe, but it is delicious. Roll the burrito up from one end to the other. Heat a fry pan or grill pan over medium-low heat. You can also use a cast-iron pan to toast the burrito. Place the burrito seam-side down on the pan to ensure that the opening is properly sealed.

Grill the breakfast burrito for 1 minute or until the tortilla is golden brown. Carefully flip the tortilla and repeat on the other side. This step will help the cheese to melt. Remove the burrito from the heat and let it rest for one minute. This will ensure that the burrito is cool before you take your first bite.

What to serve with a Breakfast Burrito?

Breakfast burritos are hearty, flavourful, and delicious, but having extra sides can enhance the overall flavour of the burrito. Guacamole has a creamy and nutty flavour that pairs well with the warm and savoury flavour of the bean burrito. Mexico’s sweet corn, also known as Elote, is a grilled corn on the cob topped with cheese, chili powder, lime, and mayonnaise. Try our tangy corn salad for maximize the flavour of the breakfast burrito.

The sweet and smoky flavour of the corn amazingly complements the hearty burrito. Pickled red onions are also a great option for a bean burrito. They are tangy and zesty, which can cut through the richness of the bean burrito. The acidity and the crunchiness make every bite delicious and mouth-watering.

How do you Store the Breakfast Burrito?

When the breakfast burritos are made, wrap them tightly in aluminium foil. This helps to keep the shape of the burrito and prevent them from drying out. It is an option to store the foil-covered burritos to keep in an airtight container. However, this is more effective if you are going to store the burritos in the deep freeze. Foil-covered burritos can be stored in the fridge for up to three to four days, and frozen burritos can be stored for up to three months in a freezer. 

To reheat the refrigerated burritos, it is extremely important to remove the aluminium foil if you are going to use the microwave to reheat your beans burritos, as it is fire hazardous inside the microwave. Place the burrito inside the microwave, with the lid covered, foils removed and spin for two minutes. Make sure to thaw the burrito before using the microwave if it was frozen.

Using the stovetop is also an effective way to reheat the burritos. Simply, place the burrito on a pan, set the temperature to medium low, close the lid and reheat for two minutes on initial side, then one minute on the other side. If the burrito is frozen, set the temperature to lowest, place the burrito, close the lid and reheat for four minutes on initial side and then two minutes on the other side.