Burritos have always been a long time favorite of mine! The great thing about burritos is you can put whatever suits your palate in them. The best thing about burritos is you can have a very nutritious meal on the go if you fill them with with all natural ingredients. Yes, natural ingredients are not boring, especially when you spice them up. The extra special thing about these burritos that you don't get in your typical burrito is a great big...CRUNCH with every bite.
Instead of using processed, store-bought tortillas, make your own tortillas with this easy recipe. Before cooking your tortilla, fill it with your favorite natural ingredients, roll it up, place it in a skillet with a 1-2 tablespoons of extra virgin olive oil, and let it cook a few minutes on each side, turning it often. YOWZA! The end result is a crispy, crunchy burrito similar to a crunchy egg roll with all the deliciousness of fresh vegetables, avocado, black beans, and cheesy eggs tucked inside. Add some pickled jalapenos and pica de gallo to take your crunchy burrito to the highest level for your tastebuds. I like to wrap them in Saran Wrap and refrigerate to use over the next few days or place in an airtight container to store in the freezer and allow them to thaw prior to cooking. These are great make-ahead breakfasts for a quick breakfast on busy mornings or take along in your RV for camping.
These are the quickest and easiest steps to make awesome crunchy burritos.
Cut potatoes into small chunks (leave skins on potatoes). You can use red, white, or even sweet potatoes. Cut sweet peppers vertically and remove seeds, Place a few tablespoons of oil on a cookie sheet. Toss potatoes and peppers in oil and season with garlic salt, paprika, salt, and pepper. (You can add a touch of cumin or coriander for added flavor). Roast in oven at 450 degrees while preparing other ingredients.
Make Homemade Tortillas................
I love this recipe by The Cafe' Sucre Farine, but I make them a bit different to prepare them for burritos by using a tortilla press and a rolling pin to get the correct size and thickness for burritos to be cooked after rolling them in uncooked tortilla dough.
The Best Homemade Tortillas
3 cups of flour
1 tsp kosher salt
1 tsp baking powder
1/3 c. extra virgin olive oil
1 cup water
-Mix dry ingredients, make a well in the center and add liquid ingredients. Mix until well-blended by hand or using an electric mixer. I like to use my electric mixer with a bread adapter.
-Knead on flour board for a few minutes and then pat into small balls flattened in your hand.
-Let it sit on a flour covered board covered with a clean towel while you prepare other ingredients.
3. Check your potatoes. Turn them so they brown on all sides. Prepare other burrito ingredients:
-BLACK BEANS-I like to use cooked dried black beans, but you can use black beans in a can. They really add protein and taste to the burritos.
-GREENS: Chop one cup of greens. You can use kale, red cabbage, or spinach. You can mix it or use one certain kind of green. Add some cilantro to the mix.
-AVOCADO-Chop one avocado.
-LIMES-Slice a few limes in half to squeeze over toppings.
--CHEESE EGGS-Â Add 1/2 cup of cheese to 4-5 mixed eggs. Scramble over low heat to a soft scramble. Set aside.
(REMINDER: DON'T FORGET TO KEEP CHECKING YOUR POTATOES AND PEPPERS SO THEY DON'T BURN). Your potatoes should be brown and crispy. Your roasted peppers should be slightly brown and soft.
Special Ingredients-These are the special ingredients that give the burritos great flavor. Use more or less to suit your taste buds!
-Pico De Gallo- Yes, take the time to make fresh Pica de Gallo with tomatoes, onions, garlic, lime juice, and cilantro. Use fresh, meaty tomatoes, and remove the juice and seeds.
( like to use the vegetable chopper to make chopping the ingredients quicker and easier. It will change your life to start using a good vegetable chopper and will make cooking a breeze since most of the work when working with natural ingredients is chopping. It also has a great juicer that I use to juice the limes. The pulp stays on the top. I like to add the pulp in, but it gives you the option to use only the juice or the pulp.)
-Pickled Jalapenos- This is a great recipe to make pickled jalapenos and will keep in your refrigerator for a few weeks. My husband, Doug, and I rode out to a farm stand and purchased 12 beautiful jalapenos and a few other peppers. I pickled jalapenos one afternoon in about 10 minutes. They are such a special treat in addition to having great heart health benefits due to the capsaicin that increases blood flow and decreases overall cholesterol. We like them on Homemade Mexican Pizza, too! Even though I don't promote buying processed foods, I think pickled jalapenos from the supermarket may be beneficial to your health if you don't have the time or interest in making your own.
4. By this time, your potatoes should be brown and crispy. Your peppers should be slightly charred. Cut peppers into thin strips or chunks.
5. Arrange all of your prepared ingredients for easy access. As you can see, I have twice the ingredients and made 16 tacos with double ingredients. (I made a double batch of tortillas, also.). I like to have nutritious, tasty, make-ahead meals for busy mornings and RV trips.
6. Press out tortillas. Pat each side with flour prior to pressing with the tortilla press.
I like to use the 8 inch tortilla press to press them out. Then, I use a rolling pen to roll them to the edge of the tortilla press. Be careful that they are not too thin, that the ingredients pop out of the dough of the burrito after you fold it. But if a little topping sticks out of the dough, it is not a problem. It will still cook nicely once you place it in the hot oil in the skillet. Using freshly made tortilla dough gives you a nice crunch instead of a bready burrito.
7. Place a small portion of each burrito fillers on tortilla. Squeeze a 1-2 tablespoons of lime juice over ingredients. Roll tortilla. Fold sides in first, then roll up burrito.
7. Wrap in saran wrap and store in the refrigerator to cook over the next few days or store in a freezer container in your freezer up to 2 months. Thaw prior to cooking.
8. Cook Burritos: Place 1-2 tablespoons of extra virgin olive oil in a skillet. Cook burritos a few minutes on each side until brown on each side. I like to cook 2 at a time in a small skillet. Don't overcrowd the pan.
Serve with extra pica de gallo or a yogurt based dressing. Pair your burrito with a small bowl of mixed fruit, yogurt, juice, and a Special Chocolate Nut/Fruit Treat for a gourmet breakfast.
With all the fresh vegetables, eggs, and cheese, you will have the protein, vitamins, and minerals to give you a great, healthy start for your day with a big CRUNCH.
Back to school burritos with a crunch for your kiddos will make them jump out of bed, and be ready for school in a flash! Make these burritos for your next RV trip for a quick breakfast on the go to make your sweetie smile, too!
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