Is there anything more satisfying than being able to eat breakfast with one hand? I think not.
This is not your average breakfast burrito. I’ve taken the liberty of building flavour in each element to make sure this handheld breakfast really wakes up your tastebuds.
It starts by putting a bit of taco seasoning in with the eggs as you’re scrambling them and throwing in a big handful of Monterey Jack cheese. Then levelling up your ho-hum sour cream by making it into a chipotle lime crema. Equal parts sour cream and mayonnaise with a squeeze of lime and a minced chipotle pepper in adobo sauce making for a zippy base to this burrito.
You’ve got your standard issue salsa, black beans, some fresh avocado for that silky saturated fat you need in your life, but then things get a bit more interesting with homemade quick pickled red onions for a touch of acid.
If you’re really feeling extra, toss in some crumbled up crispy bacon and throw the burrito on the grill or on a grill pan once you’ve rolled it up to get those nice char marks on the outside.
In my opinion, the difference between a good dish and a great one is taking every opportunity to build flavour. From the sauce to the toppings, every component should come together to create a symphony of flavour.
Having the knack and intuition to be able to do this without a recipe is a skill that takes time to develop. In the same way that becoming a great writer demands that you read a lot, having great instincts in the kitchen demands that you cook a lot. Read and make recipes from a wide range of culinary traditions, smell and taste your food as you’re cooking so that you can gain an appreciation of which flavours work well together.
One of the reasons that I love cooking, is that its a continuous learning process. Nothing brings me greater satisfaction than developing or mastering a new skill, expanding my knowledge and challenging my creativity.
If I’m not learning something new, or pushing myself to improve, I feel like I’m stagnating and I grow bored. I’ve already started learning some new things in 2019. I’m taking a Krav Maga self-defence class with a couple of my girlfriends and have started a yoga inversions workshop with another friend. So, by the time the winter is over, I should be able to fight upside down.
What are you learning this year? Chime in on the comments below.
- 4 eggs
- 1/4 cup milk
- 1/4 tsp taco seasoning
- 2 tsp butter
- 1/3 cup shredded monterey jack or tex mex cheese
- 4 flour tortillas
- 1/2 cup salsa
- 1/2 cup black beans, drained and rinsed
- 1 avocado, thinly sliced
- 1/2 cup quick pickled red onions
- 1/2 cup cilantro, minced
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 2 tsp lime juice
- 1 chipotle pepper in adobo sauce, minced
- 1/2 tbsp chili powder
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp dried oregano
- 1/4 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 1/2 tbsp sugar
- 1 tsp kosher salt
- 1/2 tsp whole cumin seed
- 1/2 tsp whole fennel seed
Preheat oven to 350 degrees Fahrenheit.
Prepare Chipotle Lime Crema by combining sour cream, mayonnaise, chipotle pepper and lime juice in a small bowl.
Beat eggs, milk and taco seasoning in medium bowl until blended.
Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan with a spatula, forming large soft curds.
Meanwhile, wrap tortillas in aluminum foil and pop in preheated oven for 2-3 minutes to warm through, as eggs are cooking.
Add cheese to eggs and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
Assemble burritos by laying out a tortilla on a large plate. Top with 1 tbsp of Chipotle Lime Crema and spread, leaving a 1″ border around the edge of the tortilla. Top with 2 tbsp of salsa, 2 tbsp black beans, 4 slices of avocado, 1/4 of scrambled egg mixture, 2 tbsp quick pickled red onions, 2 tbsp cilantro.
Once you have all the fillings in place, pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. Next, fold one side in and then the other side. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.
In a small bowl, combine all ingredients.
Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove form the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.