Healthier Choice Breakfast Burritos (Freezer friendly!)

Who doesn’t love breakfast burritos, right? Eggs, cheese, bacon or sausage, potatoes all wrapped up in a convenient package. Such a great way to start the day. Or end it. Breakfast for dinner is the best.

There is this place in Long Beach (where I grew up) called John’s and they make these amazing breakfast burritos. Seriously, they are so good. When I worked the early morning shift at It’s A Grind back in college a whole bunch of years ago, we would sometimes send someone on their lunch break to pick up a to-go order for us.

And if you ever find yourself in Los Alamitos, stop by Nick’s Deli. They have GREAT breakfast burritos, too.

Anyway, back to business. I moved to Culver City right after I graduated CSULB in 2006. I know now that there are plenty of places to get a yummy breakfast here, but at the time, I just wanted a John’s burrito and not have to drive 25 miles to get it, so I made them at home. My husband started calling them my “world famous breakfast burritos” even though they weren’t. They were full of fluffy eggs, melted cheese, crispy bacon, hash browns, and sour cream. I promise, they were delicious.

We ate those burritos frequently on the weekends. But that was back when we were in our early-mid 20’s. We’ve gotten a bit older since then and our metabolism isn’t quite what it used to be, so I had to change things up a bit and try to make the burritos a bit healthier. We still splurge on the “world famous” burritos every so often, but they’ve moved from the “Saturday Breakfast” category to the “Cheat Meal, and only if you run a mile or two afterwards” category. But that’s OK, because these alternatives are still really tasty!

(And special bonus: if you make a bunch like I did, you can freeze them and then just reheat them as you go along your week!)

Heathier choice breakfast burritos
This makes 7 burritos for freezing. Adjust as needed for how many you are making.

9 eggs
½ cup milk (optional, but it does make the eggs much fluffier)
1 package apple chicken sausage, sliced into half moons
4 mini sweet peppers, diced very small
½ large zucchini, chopped small
½ large leek, chopped small
coconut oil for cooking
burrito size tortillas
shredded cheese of your choice (For these, I used cheddar, but I love using pepper jack. It adds so much flavor!!)
plain Greek yogurt for serving (optional)

In a bowl, beat your eggs and milk together. Set aside.

In a large skillet, add coconut oil (enough to coat the bottom of your pan so your ingredients don’t stick). Add the peppers, zucchini, and leeks and cook until soft. Add the sausage and cook until heated through and you see the outsides starting to brown up.

Add the beaten eggs to the veggie/sausage mixture and cook over medium heat until the eggs are set. Some people like their scrambled eggs a bit softer, I like mine cooked pretty well. Your burrito, your preference.

Now, assemble:

Lay out your tortillas (I used spinach) and add the filling down the middle of the burritos. Enough that you get a satisfying burrito, but not too much that you can’t roll it up. Sprinkle some cheese on top and then roll it up.

You can eat it right away or wrap them in foil and put them in freezer bags. When you ready to reheat, put it in the microwave—frozen—for about 4ish minutes, turning over halfway. This depends on your microwave and how big you made your burritos, so you may need to go a little less or a little more. Mine were a bit soggy on the outside, so I put them in a skillet for a couple minutes to toast up the outside and they were perfect.

Serve them with some plain Greek yogurt in place of sour cream and you’ve got yourself a nice healthy breakfast!

Dish #11: (Diet friendly!) Beef and bean burritos (Mexico)

Ok, so I haven’t posted in awhile and I think I need to take some time off already. The hubby and I are going to Punta Cana, Dominican Republic in May and that means we have a mere 5 months to get beach body ready!! So, unless I find something particularly in line with our meal plan, there won’t be many posts from me for a little while. I do promise some Dominican-inspired recipes when I get back though!

I wouldn’t just leave without saying goodbye, so here’s a delicious dish to get you through to my return!

(Diet Friendly) Beef and Bean Burritos

Living my whole life in Southern California (Culver City, by way of Bakersfield and Long Beach), Mexican food has always been an option for any meal I could want. And as delicious as it is, it really isn’t the healthiest of choices! I’m always looking for ways to make it little bit friendlier on the waistline and I think this one fits the bill.

Burritos, or a preface to the modern burrito, has been around for many, many years. The precise origin is unknown, but it is known to have been common among the vaqueros of northern Mexico in the 19th century, the California Central Valley farmworkers, and the Sonoran miners. Either way, the common denominator in these theories is the convenience factor of a packet of food wrapped in a tortilla for the hard workers.

Burritos are most commonly found in Northern Mexico, i.e. Ciudad Juarez, where people can buy them from street carts. Mostly, they are only filled with 2 ingredients, like a meat and refried beans. Burritos started to become known in the US in the 1930s. In California alone, there are at least three different styles of burrito: Mission Burritos in San Francisco, Los Angeles, and San Diego style. All have more ingredients than the traditional Mexican burrito and are much larger!

This burrito is sort of a mix match of different types and I don’t really have a set recipe. It is all up to your specific tastes!

Beef
1lb Lean Ground beef (90-95%)
Taco seasoning (2t garlic salt, 2t cumin,1T chile powder, 1t onion powder. I try not to use the taco seasoning packets if I can help it. They are chock full of sodium. But, you know, sometimes I do because that’s real life.) You can adjust the seasonings if you need to suit your own tastes

Brown the beef in a skillet, just before it’s done, add the seasonings and continue cooking until done.

Beans
I make these in the crock pot and they are so good, you won’t even miss the fat usually used in refried beans!

All you need is dry pinto beans and water. However much beans you put in, make sure they are well covered in water. It’s better to put too much than not enough. I did 1 cup of beans and like 6 or 7 cups of water. You can always drain water at the end, but if there isn’t enough while it’s cooking, the beans will dry up and burn.

In the crock pot, add the beans, 1/2 an onion diced, 3 garlic cloves, 2 t cumin, 1 t salt. Top with water.

Cook on high for 6-8 hours.

Drain most of the water into a container. Keep it just in case the beans are too dry when you mash them and you need to add more liquid. Mash the beans with a potato masher or an immersion blender (my favorite method) to your desired consistency. Add more seasoning if you need. I found that most times I need to add a bit more salt. Just remember, you can always add, you can’t take away.

Assemble

I used these multigrain tortillas from Mission Tortilla, and surprise, surprise! they were yummy!! And at only 100 calories a pop, I’m all for it. Now, they aren’t huge, but I felt satisfied after one burrito. (Portion control!)

Put a smear of beans on the tortilla, spoon the meat onto the beans and top with a little cheese (everything in moderation, you guys), and tomatoes. You can add lettuce if you want. I know my husband likes to put his fair share of Tapatio on his.

I promise you, it was so yummy! I think red meat tends to get a bad rap, but if you get a really lean beef, you should be fine. It is loaded with protein and iron.

If the beef really bothers you, you could easily substitute ground turkey or chicken.

Also, if you call the whole thing a Beef and Bean Wrap instead of a tortilla, it sounds healthier :0)

Enjoy!

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