According to E and I, a burrito counted as a sandwich. Simple math, people: Burrito= Wrap. Wrap=sandwich. Breakfast burritos were supposed to be easy. But it all went haywire when I started cooking.
I had a senior moment when going to buy groceries. I went to the corner deli to pick up black beans and cilantro, but came home with everything I needed except for the all important black beans. I had to turn around and go back.
Next, I warmed up the tortillas (I only had the taco-sized flour ones as opposed to the full-sized burrito ones in the fridge, so I used those) before I cooked the eggs because I knew they would only take a few seconds. But the pan got too hot beforehand, so when I poured the eggs in, they overcooked immediately. Damn! I threw the egg mess out, and cooked another batch of eggs until they were fluffy but still wet. Much better.
Then, right before wrapping the burritos, I looked at the cilantro. It wasn’t cilantro. It was parsley. Could anything go right?
I wrapped the mini burritos up for E’s breakfast. “Tastes good to me!” he said. But I was disappointed. I sadly took a bite. “What’s the matter, honey?”
“It’s not right! None of it’s right!” I weeped. I felt defeated. I could have done better. Cilantro would have brightened up the meal and given it that real Tex Mex sort of feel, had I bought the right herb in the first place. Where was the cilantro when I needed it! Damn you, parsley, why were you so close to the cilantro that I mistakenly picked YOU up instead?
“I blame the parsley!” I yelled, shaking my fist at the green bunch. I looked I was yelling at the neighborhood kids to get off my freshly cut lawn. E shook his head, then offered a solution: “You want to go to Fairway and get the right groceries?”
Ahhh, Fairway. Wandering those long, colorful aisles is therapeutic, and filling up a cart full of gourmet goods gives me a sense of control. It’s weird, but it’s like if I can’t control my fate, at least I have the power to choose dinner! (Oh boy, I am becoming more like my mother with each passing sandwich.) Plus, everyone there is in a good mood. After the cheesemonger offered my several samples of hard Spanish cheese, told us about every sale going on in the place, and complimented me on my hair, I was in a better mood. And I found the cilantro. And the large sized tortillas. Fairway solves everything.
When we returned home, I remade that breakfast burrito (which was now more of a brunch burrito since it was past noon) with cilantro and a larger burrito wrap. It was better than the first, with a more refreshing kick than the mini ones with the parsley. “You feel better now, babes?” E joked. I smiled, with a bit of sour cream hanging from my mouth.
2 tablespoons olive oil
2 tortillas, burrito sized (or 4 small tortillas for taco size)
1/2 red onion, diced
1 red pepper, seeded and diced
1 cup drained black beans
1/4 teaspoon chili flakes
1/3 cup monterey jack cheese, shredded
1/4 cup sour cream
1 avocado, cut into slices
1 small tomato, diced
1/4 cup cilantro, chopped
1 tablespoon butter
salt and pepper to taste
First make a mixture of sauteed onions, pepper and beans: heat the olive oil in a large nonstick skillet and cook the chopped onions and red peppers until brown, about 6-8 minutes. Add black beans and red pepper flakes once almost cooked. Brown another three minutes or so. Pour into bowl and set side.
Next cook the eggs: whisk eggs with salt and pepper to taste. Place pat of butter in a large non-stick skillet, and work around until melted. Then pour eggs in skillet and scramble, stirring over medium heat with a wooden spoon until eggs are 75 percent cooked (E likes ’em wet like risotto). At the end, sprinkle the cheese over the eggs, and cook until fluffy (this entire egg cooking process should take 2 minutes MAX). Turn off heat and spoon eggs into a dish.
Heat tortillas on stove for a few seconds by warming in a skillet on low heat for a few seconds or microwave tortillas for 10-15 seconds in a paper towel. Lay tortilla flat on plate and spoon a layer of eggs down the middle of tortilla. Then spoon onion, pepper and bean mixture down the middle, then chopped cilantro, then diced tomato, then diced avocado and sour cream. Wrap tortilla sides around the middle and enjoy. Makes at least four small burritos, or two large ones.
Adapted from this hearty breakfast recipe.by
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