Breakfast Burritos

Company is coming. Are you looking for a breakfast dish that you can make ahead of time? This one is yummmy!
Don't forget to check out other breakfast casseroles in Tastes & Treasures cookbook.

BREAKFAST BURRITOS

Ingredients:
12 oz Jimmy Dean low fat sausage
3 - 4 Cup Ore Ida Southern Style (diced) hash browns
8 eggs
6 - 8 oz shredded Cheddar cheese
Mark Schlereth’s Stinking Good Chili - medium green pork or something that you like
12 - 15 Mission flour tortillas - soft taco  ( about 8” diam)  or Mission Life Balance tortillas

Directions:
Fry and drain sausage.  Fry potatoes until tender (takes a while).
Scramble eggs and cook.
Mix everything together with cheese and about 1 1/2 C of green chili.

Microwave tortilla for about 15 seconds, until soft.
Top with heaping 1/2 C mixture, fold in one end, sides, and roll.
Wrap in foil.

Serve with extra green chili.

Great to make ahead and freeze.  Thaw overnight in frig and heat at 350 for 20-30 min.

Black Bean and Butternut Squash Burritos

Black Bean and Butternut Squash Burritos

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
Yield: 4 burritos or 3.5 cups of filling

Ingredients:
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
2 ears corn, shucked and cut off cob
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice according to directions on package
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, corn and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Thanks to OhSheGows for recipe

Easy Chicken Enchilada from Erica in Maryland

The fresh Kale inspired us.  It's like an edible bouquet from the garden.

Easy Chicken Enchiladas

Ingredients:
1 can condensed soup (chicken or mushroom)
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed and cooked chicken
1/2 cup shredded cheese (any flavor)
8-10 burrito size flour tortillas

Optional items
1 can black beans - rinsed
3/4 cup chopped peppers (red, orange or yellow)
1 can corn - drained
1 cup mushrooms sauteed or 1 can mushrooms
1 cup spinach or kale (sauteed) or frozen can be used

Directions:
Mix soup with sour cream, salsa, chili powder.
Mix 1 cup of soup mixture with cooked chicken, cheese and optional items.
Spoon into 8-10 burrito-size flour tortillas; fold over edges of burrito.
Place into 9 X 12 “ casserole dish.
Spoon remaining soup mixture over the top of the burritos. Cover with foil.
Bake 350 degrees for 40 minutes.

Saute chicken.

Spoon remaining soup over folded burritos.

Spooning mixture into flour tortilla.

Also try Historymaker Roy Drachman's Flat Enchiladas on page 134 Tastes & Treasures cookbook.

Crab Burrito

Crab Burrito

This fiber-and-protein-packed meal is a smothered seafood sensation. Recipe from hungrygirl.com
Serve this with a Mojito from Tastes & Treasures cookbook, page 26. yummm.

Ingredients:
2 oz. drained white crabmeat
2 tbsp. fat-free cream cheese
2 tbsp. fat-free sour cream
1/4 tsp. lemon pepper seasoning
1/2 tsp. dried parsley
1 cup broccoli florets
1/4 cup canned black beans
1 La Tortilla Factory Low Carb Low Fat Tortilla, Large Size (or another low-calorie, high-fiber tortilla*)
1/4 cup La Victoria Green Chili Enchilada Sauce (or another green enchilada sauce*)

Directions:
Preheat oven to 375 degrees. Place broccoli in a microwave-safe bowl with 2 tbsp. water and cover; microwave for 3 minutes. Drain any remaining water and set aside. Stir to combine crabmeat, cream cheese, sour cream, parsley and lemon pepper seasoning. Place crab mixture on one half of the tortilla and top with steamed veggies and black beans. Roll tortilla up tightly and place on a baking dish sprayed lightly with nonstick spray. Place dish in the oven and heat for 10 minutes (or until insides are thoroughly heated and tortilla is slightly toasty). Meanwhile, heat up the enchilada sauce (stovetop or in the microwave). Remove burrito and top with sauce. If desired, top with a dollop of fat-free sour cream (not included in nutritionals). Enjoy!
Serves 1.
Entire burrito: 260 calories, 4.5g fat, 1,480mg sodium, 43.5g carbs, 19.5g fiber, 3.5g sugars, 26g protein = 5 Points)

Breakfast at Torrey Pines

With this kind of view, any breakfast would be great. Our son ordered a Breakfast Burrito to fortify him for 18 holes of golf at the South Course, Torrey Pines. The burrito is very similar to Arizona Inn's Southwestern Breakfast, page 104, in Tastes & Treasures before it is rolled up in the familiar style of a burrito.