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Breakie Burrito

February 22, 2013

I was going through my files and found this — it was quite good, though the photo turned out a bit funky.   It’s also rather simple to make with things I imagine are oft found in a student’s fridge/pantry (though I may be biased concerning the presence of veg in the average student’s diet).

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Ingredients:

2 small mushrooms (diced or chopped) — mini Portabellos seem to be in abundance at the market and are quite good, as are Chestnut mushrooms

Vegan Cheese (can be the grateable or spreadable kind — I think it’s the spreadable variety pictured here)

1 tomato (diced or chopped)

Pasta sauce (as stated previously, any variant of sauce that strikes your fancy works)

(veg)turkey/ham/etc… If I remember correctly, I had (veg)ham at the time

1 tortilla/wrap (I used a seeded one from Tesco)

Misc Herbs & Spices: Parsley, Oregano, Basil, Black Pepper, Chili Flakes (subject to personal alteration, as per usual)

Prep:

[Note: If you want to eventually tuck in the ends of your burrito*, I would suggest warming the tortilla first, so as to make it a bit more pliable (wrapping it in aluminium foil and placing it in the oven for a few minutes usually accomplishes this well enough)]

Place the tortilla on a flat surface.  Apply the pasta sauce to the tortilla, followed by the cheese and herbs and spices of your choice.  Layer the (veg)meat of your choice on top of the cheese, then add the veg (Mushrooms, Tomato, etc.).  At this point in the proceedings, you’ll likely have something vaguely resembling a pizza.  You could probably treat it like a very thin-crust pizza, if you chose to, just don’t leave it in the oven too long 😉 Burnt tortilla does not a tasty pizza make.  Continuing with the wrap though, this is the part where you, well… wrap it.  Growing up in Southern California, the idea of people not knowing how to make a burrito boggles the mind a bit, but I also know it’s a highly regional foodstuff.

Now when wrapping your burrito, it can go one of three ways:* both ends are open, one end is open, or both ends are closed.  To have both ends open, just flip one side over, toward the middle, and roll it up.  If you want one end open (the other becomes the bottom), Flip the side toward the centre, then fold one of the other perpendicular sides up, followed by rolling from the first, toward the other side.  If you want both sides closed, follow the previous direction, but apply to both auxiliary sides–followed, as always, with the rolling.

Now, if you’re impatient, tossing it in the microwave for a few minutes would be fine.  If you’ve a bit of time though, I would suggest wrapping it in aluminium foil and baking it in the oven at 200°C for about 10 min.

After that, enjoy 🙂 You most certainly don’t have to cut it down the centre, either.  I usually find it easier to not, but you have a better visual of what the interior looks like and it worked out, so win-win. 🙂

Happy fooding and have a great day! 😀

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From → Recipes

One Comment
  1. Kathy permalink

    When heating a tortilla/burito wrap in the microwave I suggest 10 to 12 seconds rather than a few minutes!

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