Last weekend, Chris and I stopped by our favorite little coffee shop. It was unseasonably warm, so I actually ordered an iced coffee with Michael’s [one of the owners] house-made salted caramel syrup. I have never ever been a sugar-in-my-coffee kind of girl, but I can’t stop asking for a swirl of this syrup in every coffee drink I order. Did I mention they make their own almond milk!?

And now they have gluten-free, vegetarian breakfast burritos. Shoot me now. There goes my allowance.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

While breakfasts out are a nice once in a while treat, I also very much enjoy whipping up a hearty breakfast at home.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

So, with a little inspiration from the burritos at Downpours I present to you this simple savory breakfast burrito.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I love a good savory breakfast but I don’t always love the flavors of peppers and onions in my mouth first thing in the morning.

The potato, black bean, and egg mixture is a lightly flavored combination enhanced mostly by a few hefty pinches of salt + pepper. I also threw in a bit of garlic, a pinch or two of oregano and cumin, and a small handful of extra sharp cheddar cheese.

Like I said, pretty dang simple. You can add more flavor if you like but it’s definitely not necessary.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Unfortunately, it’s hard to take photos with one hand while wrapping a burrito in your other hand but the method is pretty simple. Especially if you pay attention while placing an order at Chipotle.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

A little trick to keeping your burrito held together: Just as you’re about to finish wrapping your burrito sneak in a little extra cheese right above the seam [seam shown above – this was after browning + flipping]. Then, place this side down first in your hot pan so it can “glue” the burrito together. You may need to lightly press on the top of the burrito for a minute or two as the cheese melts.

The ends may pop out a bit but it should still hold together without a problem. I love using theses brown rice tortillas as they crisp up extremely well and almost turn a bit flaky.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I smothered mine in homemade enchilada sauce [coming Monday!], mashed avocado, and a scoop of Greek yogurt. But a scoop of salsa or nothing at all works just as well.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

I highly recommend a big glass of OJ on the side.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Print this!

inspired by: Downpour Coffee’s breakfast burritos

Simple Breakfast Burritos for Two

gluten-free // yields 2 burritos

1 cup chopped potatoes, about 1/4-1/2 inch pieces – russet, sweet, yukon, etc.
1/2 cup black beans, rinsed and drained
1 teaspoon minced garlic
1/2 teaspoon oregano
pinch of cumin
3 large eggs
3oz grated sharp cheddar cheese, or pepper jack
ghee or oil for cooking
salt + pepper
2 gluten-free tortillas, 8-10 inch diameter

optional toppings:enchilada sauce, salsa, avocado, hot sauce, Greek yogurt, etc.

Let tortillas come to room temperature.

Heat 2-3 teaspoons of ghee in a pan over medium heat. Add the potatoes, cover, and cook stirring frequently until tender and golden brown, about 8-12 minutes [cook time will vary depending on size of cubes]. Add the beans, garlic, oregano, cumin, and a few pinches of salt and pepper. Stir for about 30 seconds – 1 minute and then pour onto a plate.

Whisk the eggs vigorously until uniform in color. Wipe out your pan, reduce heat to med-low and add a bit more ghee. Once melted, slowly pour in the eggs and gently stir with a spatula [continuously] until just barely cooked, about 5-7 minutes. Lightly salt + pepper. You want to cook the eggs slowly to keep them extra creamy and soft. Place eggs on a plate. Wipe out or scrape your pan clean and place back to medium heat with a bit more ghee.

Place a sprinkling of cheese in the bottom-center region of each tortilla. Place half of the potato mixture and half of the eggs over top. Place more cheese on top, reserving a small amount. Fold in the sides and then fold the edge closest to you over the ingredients and start rolling, being sure to hold in the sides. Add the last bit of cheese just as your finish rolling and place in the hot pan seam side down. Gently press the top of the burritos for a minute or two until the cheese melts and holds together.

Cook until golden brown on both sides. Top and serve immediately.

Notes: If your tortillas are not soft and pliable place them in the microwave with a damp paper towel over top for about 12 seconds. Remove and start wrapping immediately while still warm. If burritos aren’t wrapping easily remove a small amount of the filling and try again.

Simple Breakfast Burritos | edibleperspective.com #glutenfree

Simple Breakfast Burritos | edibleperspective.com

Here’s to hearty breakfasts, good coffee, and the weekend!

Cheers!

Ashley

Simplified Chipotle Veggie Burrito Bowls

vegan, gluten-free // serves 3

1 cup short grain brown rice

2 cups water

1.5 cups [or 1, 15oz can] black beans – liquid reserved

2 tablespoons coconut oil/sunflower oil [or other high heat oil]

1 large tomato, chopped

1 green pepper, sliced

3/4 - 1 cup red onion, sliced

1/4 cup red onion, diced

2 avocados

2 tablespoons fresh squeezed lime juice

1 tablespoon + 1 teaspoon chives, minced [or cilantro]

1/2 tablespoon garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon oregano

1 – 1.5 teaspoon salt

black pepper

shredded romaine, hot sauce, plain greek yogurt, sour cream, salsa, cheddar cheese [optional]

Rice

Add 1 Tbsp oil to a pot over medium heat and add the rice once hot, stirring for 3-5min until the rice starts to toast.

Add the water, stir, and bring to a boil over med-high.

Reduce heat to simmer, stir once, then cover with a tight fitting lid for 50min [until water is absorbed]. Do not stir or open when cooking. After 50min, move the pot to a cool burner and let sit covered for 10min. Fluff with a fork.

Stir in the lime juice, 1/4 tsp salt, and chives [or cilantro if preferred].

While the rice is cooking prepare the following…

Simplified Guacamole

Slice avocados, remove pits, and scoop the avocado meat into a bowl, then mash.

Add 1 Tbsp of lime juice, 1/4 cup red onion, and about 1/4 – 1/2 tsp salt. Taste and add more salt if desired.

Cover by pressing plastic wrap directly onto the top of the guacamole and place in the fridge until ready to serve. Stir when you remove from the fridge.

*Add cilantro if desired.

Smokey Black BeansThese have a bit more flavor than the traditional Chipotle black beans which I find slightly bland. The trick with this bean recipe is to use the sauce from the can to keep them moist!

Drain the liquid from the can of beans into a bowl. [Or reserve 1/2 cup of bean cooking liquid.]

Heat a pan over medium and add 1/2 Tbsp oil to the pan.

Once hot, add the minced garlic, chili powder, smoked paprika [or cumin instead], oregano, and 1/4 tsp salt. Stir.

After 30 sec – 1 minute [when the garlic starts to brown] add the beans to the pan with 1/2 cup of bean liquid.

Reduce heat to simmer for 5-7 minutes until the mixture starts to thicken.

Place in a bowl. Mixture will thicken as it sits.

Fajitas

Heat a pan to medium and add 1/2 Tbsp oil.

Once hot, place the sliced pepper + sliced onion in the pan with 1/4 tsp salt + a few grinds of black pepper.

Stir every minute or so until the veggies soften slightly and start to brown. ~6-8 minutes

Remove from the pan.

AssembleInstead of using salsa, I used a chopped tomato to simplify things. Feel free to add your favorite salsa instead. Add more salt to any of the components if desired.

You know the drill!

rice + beans + fajitas + tomato/salsa + cheese + sour cream + guacamole + romaine + hot sauce

Easily make this vegan by leaving off the sour cream + cheese like my brother and I did.