I made ten breakfast burritos last weekend, which I froze or refrigerated for future grab-and-go breakfasts. Each burrito contains:
- a flour tortilla
- a smear of vegetarian refried beans
- Mexican Rice (see recipe below)
- basic scrambled tofu
- breakfast potatoes
- a little hot sauce (Cholula is good)
The process took about an hour. All components except the refried beans were prepared from scratch. A lot of the time was not hands-on, such as when the rice was simmering. I could have used two separate skillets for potatoes and scrambled tofu and cooked them simultaneously, but I wanted to keep dirty pans to a minimum. I cooked the breakfast potatoes in the skillet, followed by the scrambled tofu.
The breakfast potatoes are simply diced potatoes sauteed in olive oil, seasoned with salt and pepper.
These burritos are very filling. I prefer to let them thaw a little in the refrigerator overnight (or longer) before microwaving. I heat them on medium power to avoid hot ends and a cold middle.
I tossed one in my bag this morning and it was an excellent post-run breakfast.
This recipe makes more than double what you need for ten breakfast burritos, but reheats well. Use any type of rice you prefer, including long-grain or basmati. I used a medium-grain rice because that’s what I had on hand.
- 3 cups medium-grain rice
- 1 tbsp canola oil
- 1 8-oz can tomato sauce (not spaghetti sauce)
- 2 tsp vegetable stock concentrate (Better Than Bouillon is what I use, or substitute 2 cups of broth)
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fresh ground black pepper
In a deep saucepan, heat canola oil over medium heat. Add rice and stir to coat. Toast rice for a few minutes while preparing liquid mixture, stirring occasionally.
Meanwhile, in a 4-cup measuring container, combine tomato sauce, spices, and vegetable stock concentrate or broth. Add enough water to make a total of 4 cups of liquid.
Stir liquid into rice. Cover, reduce heat to low, and simmer 20 minutes. (Be sure to follow cooking time guidelines for the rice you’re using.)
Uncover rice and remove from heat. Stir to separate grains and let stand for about 10 minutes before serving.
Tip: When reheating rice, it helps to sprinkle a little water on it before microwaving, in a covered dish. It keeps the rice moist.