Mar 4, 2019

Vegetarian Breakfast Burrito with Fire-Roasted Salsa & Cilantro Crema

Prep Time: 20 mins
Cook Time: 15 mins
This vegetarian California breakfast burrito is served with cilantro crema and fire-roasted salsa pressed in a flour tortilla.

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Vegetarian Breakfast Burrito with Fire-Roasted Salsa & Cilantro Crema

This simple burrito with just a few ingredients lets the fire-roasted salsa and cilantro crema sauces shine. The combination of the eggs, cheese, hash browns and avocado doesn’t get old.

I try to make the sauces in advance so when I wake up in my sleepy (before-coffee) state there is minimal work involved to assemble breakfast. If you want to add some extra protein then feel free to include several strips of cooked crispy bacon in your burrito.

Vegetarian Breakfast Burrito with Fire-Roasted Salsa and Cilantro Crema  recipe from cooking with cocktail rings

A similar burrito is sold at a coffee shop down the street from our apartment delivered fresh each morning from the Red Rooster truck and my husband, Aaron, and I had to set a limit for ourselves to how many times a week we could pick one up. Even splitting them is enough for a satisfying breakfast.

When it comes to a good burrito – pressing it is key. It makes the cheese all melty inside and gives you a good crunch on the outside. Not to mention it helps with the overall structural integrity of the burrito.

Red Rooster Vegetarian Breakfast Burrito-4.jpg

Vegetarian Breakfast Burrito with Fire-Roasted Salsa & Cilantro Crema

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Prep Time 20 mins
Cook Time 15 mins
Serves 2


For the fire-roasted salsa:

  • 1 medium jalapeño
  • 1 small yellow onion, quartered
  • 1 14.5-ounce can diced fire-roasted tomatoes
  • ¼ packed cup cilantro leaves
  • 1 lime

For the cilantro crema:

  • 1 cup sour cream
  • ½ packed cup cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon kosher salt

For the breakfast burrito:

  • Vegetable oil, as needed, for frying
  • 4 frozen hash browns
  • 2 tablespoons olive oil
  • 4 eggs
  • 2 large burrito size tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 medium hass avocado, peeled, pitted and sliced


For the fire-roasted salsa:

  • Over a gas stovetop burner set to medium, hold the jalapeño 1-2 inches away from the flame until charred all over, about 2 minutes. Slice the stem off and remove the seeds (for a medium hot salsa, leave ½ the seeds in the jalapeño.
  • Add the charred jalapeño, onion, tomatoes, cilantro and lime to a blender and pulse until mostly smooth. Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.

For the cilantro crema:

  • Add the sour cream, cilantro, lime juice and salt to a blender and pulse until completely combined.
  • Remove to an airtight container and refrigerate until ready to use. Can be made up to a week ahead of time.

For the breakfast burrito:

  • Fill a large cast-iron skillet ¼” of the way up with vegetable oil and heat over medium heat until the oil is shiny, about 3 minutes. Add the hash browns to the pan and fry until golden brown on each side (may have to work in batches), about 1 to 2 minutes on each side. Remove to a paper towel-lined plate to drain.
  • Heat a large nonstick skillet over medium heat, add the olive oil and heat through. Crack eggs, two at a time into the pan and fry over-medium until the whites are solid and the yolks are thick, about 2 minutes. Flip and pop the yolk then cook for an additional 15 seconds. Set aside on a plate and repeat with the remaining eggs.
  • Wipe non-stick skillet clean and return to medium-low heat. Add one of the tortillas to the pan and sprinkle with ½ cup of the cheese, leaving ½” border around the circle. Cook until cheese begins to melt then move to a cutting board and arrange two of the hash browns in a line down the middle of the tortilla. Top with 2 of the eggs and half of the avocado slices.
  • To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
  • Return skillet to medium heat and place the burrito, crease-side down in the pan (to keep it intact). Use a cast-iron press or aluminum foil-wrapped brick to weight the burrito down. Cook until golden brown, about 2 minutes then flip and continue to press for an additional 2 minutes.
  • Remove and cut in half. Repeat with the remaining tortilla and ingredients. Serve immediately with the sauces for dipping.



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