Breakfast Burritos with Mexican-flavored Bean Burger

Looking for an inexpensive protein source and great way to use some of my produce, I delved into Mark Bittman's How to Cook Everything Vegetarian. There, I found a great bean burger recipe and added my own flavor combination to. But, I didn't stop at that page. Bittman also had the fantastic idea of breakfast burritos that you make, then wrap in foil, store in the freezer, and pop in the oven for breakfast on a busy morning. It's fantastic, healthy fast food you made yourself. Brilliant! These are freakishly tasty with some extra salsa or Tabasco. The bean burger makes more than enough for burritos. The breakfast burrito recipe makes 10.

Mexican Bean Burger

Ingredients

2½ cups cooked beans (I used a 4-bean medley)
¼ cup water
½ cup old fashion oats
1 large egg
¼ medium-sized onion, roughly chopped
2 cloves garlic, sliced
1 leaf kale, chopped
1 leaf chard, chopped
¼ cup red bell pepper, chopped
⅓ cup pumkin or butternut squash puree
1 tablespoon cumin
½ tablespoon dried oregano
½ teaspoon paprika
½ teaspoon cayenne
Black pepper and salt

In a food processor, pulse beans, water, and oats until chunky and blended, but not a puree. Put into a large, oiled skillet.

Next, in the food processor, pulse egg, onion, vegetables, and seasoning until vegetables are quite chopped and well-blended. Mix the vegetable mix into the bean mixture.

Stir in the pumpkin puree.

Cook the bean burger over medium heat until browned and slightly crumbly. This should take around 20 minutes, give or take. You can use this "meat" in all sorts of Mexican-style dishes—tacos, quesadillas, burritos, etc.

*The kale and chard can easily be replaced by about a ½ cup chopped spinach.


Vegetarian Breakfast Burritos

Ingredients

1 recipe Mexican bean burger
6 red potatoes, sliced thin, then quartered
10 burrito-sized flour tortillas
14 egg whites (you can put in a couple of the yolks if you wish)
2 cups or so mozzarella cheese
¼ cup chopped cilantro
Greek yogurt or sour cream
Salsa

Make the bean burger. Set aside.

Boil the potato slices for a bit (5 minutes, or so), until tender. Fry until they are crumbly and have a bit of color. Set aside.

Scramble eggs and make sure they are crumbled fairly finely. Set aside.

Warm the tortillas in the microwave between two paper towels for one minute.

To assemble, spread a good spoonful each of yogurt and salsa on the tortilla. Sprinkle on a small handful mozzarella and a dash of cilantro. Add a little potato and egg. Crumble on some "meat" and roll burrito-style.

Like I said, these freeze really well. Wrap them in aluminum foil and freeze.

To reheat: Preheat oven to 350°F. Cook a burrito in the oven for 20 minutes. Remove the wrapping, place on a microwave-safe plate, and drape with a paper towel. Microwave for 2 minutes at 50% power and then another minute at full power. Serve with salsa or Tabasco, if you like.