Skip to content

Veggie lover breakfast burrito with pico de gallo recipe

burrito with pico de gallo

The vast majority of us need a fast breakfast that is not difficult to plan, and burritos are great. Plantain and tofu make this recipe scrumptious, filling and vegetarian. Pico de gallo is new and zingy salsa, adequately simple to collect for breakfast. Nonetheless, if you need to forget about it, add some new coriander leaves and tomatoes to the filling.

burrito with pico de gallo

Ingredients

For the burritos

  • 1 onion, finely diced
  • 1 red pepper, deseeded and finely diced
  • 240 g firm tofu or tempeh, well-drained and mashed with a fork
  • 3 cloves of garlic, peeled and crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground tumeric
  • 0.5 tsp sweet paprika
  • 0.5 tsp oregano
  • 2 green chillies, deseeded and finely sliced (jalapeños would be perfect)
  • 1 pinch sea salt
  • 4 large wholewheat tortillas
  • 2 large green plantains
  • 2 tbsp cooking oil

For the pico de gallo

  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)

For the pico de gallo

  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)

For the pico de gallo

  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)

Step to make


Join every one of the elements for the pico de gallo in a bowl and permit to make due with thirty minutes.
Strip the plantains with a potato peeler, then divide them lengthways and slash them into 1cm (0.5 inch) pieces.

In an enormous griddle, heat a portion of the oil on a high intensity, then add your plantains and throw well. They will turn out to be well caramelized. Mix them routinely to forestall them staying and eliminate when they have a few pleasant fresh earthy colored bits – around 5-7 minutes. Put away, uncovered.

Add the remainder of the oil to the skillet. On a high intensity, sauté the onion and pepper, and mix well. Following 5 minutes, when they are starting to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt.

Cook and mix for a further 5-7 minutes, adding 1 tablespoon of water to guarantee the flavors are not adhering to the base. Presently mix in the cooked plantains and actually take a look at the flavoring. Cover and put away.

Wipe the griddle you utilized for the plantain with kitchen roll and warm your tortillas briefly on each side (or you can warm them in advance on a medium barbecue). They ought to be simply warmed through, fragrant regardless delicate and malleable. On the off chance that they are excessively toasted, they break while wrapping.

Spoon 3 tablespoons of plantain filling into the focal point of every tortilla and top with 2 tablespoons of pico de gallo. Crease in the two contradicting edges, squeezing tenderly down, then, at that point, turn the entire thing over. A burrito resembles a wrapped up wrap, a fat tortilla package on the off chance that you like.

Serve the burritos warm, with additional new chillies or stew sauce. Salsa verde is additionally astonishing washed over burritos or served as an afterthought.

Visit https://hotelfoodrevolution.com/

Leave a Reply

Your email address will not be published. Required fields are marked *