You know how there are races that somehow involve eating? I am certain such a thing as doughnut racing exists. Along the same lines, I have witnessed both beer and chocolate milk miles (not pretty sights). Not that the world needs more food/racing combos, but a burrito race would be a logical addition.
Burritos are so convenient and easy to eat! To be clear, I’m not referring to the burritos the size of human babies they serve at Chipotle. Those are a total mess and weigh approximately ten pounds. I’m referring to the average burrito: tightly wrapped and ready to go. Plus, everyone seems to like them because literally anything wrapped in a tortilla can legally be considered a burrito.
BIG ANNOUNCEMENT: I just googled it and yes, the burrito 5K does exist!! In the magical land of West Hartford, Connecticut, participants of the Family Running Festival and Burrito 5K can choose the burrito or non-burrito version of the 5K. The brave souls who choose the burrito version have to, “run/walk 3 miles, eat a Moe’s Southwest Grill Burrito, then finish the last 0.1 miles of the course.” The finishing time includes the time it takes to eat that SOB. Here’s the link to the registration page (I know you want to check it out)
I understand that this is clearly the safest and least damaging way to do a burrito 5K, but it is far from the most entertaining. The race I’m envisioning involves no less than three burritos and a choice of either hot sauce, sour cream, or guacamole as a topping. The whole thing would be a complete disaster and I guarantee people would live it.
So now that I’ve made you never want to eat a burrito again, check out these tasty veggie-friendly breakfast burritos!
They have roasted sweet potatoes, hash browns, spinach, peppers, onions, eggs, and quinoa! Not only are they easy to make, but I guarantee you’ll make way too much filling and there will be extra burritos for days. Not a bad problem to have, if you ask me.
Helpful tip: Make sure to toast these burritos naked. What I mean is, remove the foil before sticking them in the toaster. I believe what takes a burrito from good to great is a slightly crispy tortilla. We spend all this time on what’s on the inside, but the outside matters too! Don’t neglect your tortilla. It deserves to have a voice as well.
I typically enjoy my burritos with a generous helping of mashed avocado (or guacamole if you’re fancy). Other great toppings include salsa, sour cream, and/or hot sauce. Cool toppings on a hot burrito: Always a top-notch combination.
One last thing: I know the word “breakfast” is in the title, but I give you permission to eat these anytime, anywhere.
The vegetarian's breakfast burrito
Ingredients
- 4 large sweet potatoes, diced
- 2 tbsp olive oil plus 1 tsp, divided
- 2 tsp garlic powder
- 1/2 tsp paprika
- 3 cups frozen hash browns
- 1 tsp pepper
- 2 tsp salt
- 2 cups quinoa, cooked (1 cup uncooked)
- 1 red bell pepper, diced
- 1/2 onion, diced
- 6 eggs, beaten
- 1 cup cheddar cheese
- 10 large tortillas
- 3 cups fresh spinach, chopped
Instructions
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Preheat oven to 450 degrees.
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Line a baking sheet with parchment paper. Spread out diced sweet potatoes and mix with 1 tablespoon olive oil, garlic powder, and paprika. Cook for 25 minutes or until slightly crispy. Sprinkle with 1 teaspoon salt. Add to large bowl.
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While potatoes cook, sautee red pepper and onion in a teaspoon of olive oil. Cook until onions are translucent and any liquid has evaporated. Add to large bowl.
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Cook hash browns according to package directions, adding 1 teaspoon salt and pepper. Add to bowl.
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Scramble eggs in a large skillet. Add to bowl along with quinoa, spinach, and cheese. Mix together.
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Preheat oven or toaster over to 350 degrees
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Scoop a generous amount, about 1 cup, of mixture onto a tortilla and wrap burrito style. Repeat until all the mixture is used. Toast for 5 minutes or until golden brown.
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Any uneaten burritos can be wrapped in aluminum foil and stored in the fridge or freezer. When ready to eat, unwrap and toast about 10 minutes if stored in the fridge, 30 minutes if frozen.
