Mar 4, 2019

Vegetarian Breakfast Burrito

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

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.

Vegetarian Breakfast Burrito

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

Key Ingredients in This Recipe

  • Eggs – The key to adding eggs to this breakfast burrito is frying them until the whites set and breaking the yolks before flipping them in the pan. This helps to create and even gooey yolk that doesn’t make a mess when you bite into the burrito.
  • Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
  • Hash browns – I personally prefer to buy frozen, pre-made hash browns rather than making my own. I find it to be much easier. Trader Joe’s makes some great frozen ones you can just crisp up in a bit of oil before adding them to the burrito. If you can’t find hash browns then use tater tots!

How to Make Vegetarian Breakfast Burritos

For the fire-roasted salsa:

  1. Char the peppers. 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.
  2. Blend the salsa. 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:

  1. Blend the sauce. Add the sour cream, cilantro, lime juice and salt to a blender and pulse until completely combined.
  2. Store. 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:

  1. Fry the hash browns. 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.
  2. Fry the eggs. 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.
  3. Melt the cheese on the tortilla. 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.
  4. Assemble the burrito. 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.
  5. Fold the burrito. 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.
  6. Press the burrito. 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.
  7. Slice and serve. Remove and cut in half. Repeat with the remaining tortilla and ingredients. Serve immediately with the sauces for dipping.
Red Rooster Vegetarian Breakfast Burrito-4.jpg

Tips and Tricks for This Recipe

  • 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.
  • 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.
  • Assemble the burritos ahead of time then wrap in foil to help hold the shape and store in resealable plastic bags. To reheat them, remove the foil and microwave for 1 minute then press the burrito as instructed below.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Vegetarian Breakfast Burrito with Fire-Roasted Salsa & Cilantro Crema

Print Pin
Prep Time 20 mins
Cook Time 15 mins
Serves 2

Ingredients:

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

Instructions:

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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