Quick Breakfast Burritos

Name: Quick Breakfast Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 57 grams 1/2 cup shredded colby-Jack cheese; 4 6-inchs (6-inch) corn tortillas; 4 eggs, lightly beaten; 118 milliliters chopped fresh cilantro; 57 grams diced green chiles; 118 milliliters chopped green onions; 1 Dash ground red pepper; 2 teaspoons fresh lemon juice; 59 milliliters chopped onion; 0 teaspoons chopped fresh oregano; 1 Dash crushed red pepper; 0 teaspoons salt; 355 milliliters chopped tomato (about 1 large)

Quick Breakfast Burritos might be It is a good option if you're following a gluten free and vegetarian diet. A mixture of dash of ground pepper, dash of pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare pico de gallo, combine first 7 ingredients in a small bowl.

Ingredients you will need

Pico De Gallo

Equipment you will use

Bowl

To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.

Ingredients you will need

Ground Cayenne Pepper

Fresh Oregano

Equipment you will use

Whisk

Bowl

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.

Ingredients you will need

Cooking Spray

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Frying Pan

Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently.

Ingredients you will need

Green Chili Pepper

Onion

Egg

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Frying Pan

Remove pan from heat; stir egg mixture well.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.

Ingredients you will need

Shredded Cheese

Corn Tortilla

Pico De Gallo

Tortilla

Egg

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 57grams

1/2 cup shredded colby-Jack cheese 46-inchs

(6-inch) corn tortillas 4

eggs, lightly beaten 118milliliters

chopped fresh cilantro 57grams

diced green chiles 118milliliters

chopped green onions 1Dash

ground red pepper 2teaspoons

fresh lemon juice 59milliliters

chopped onion 0teaspoons

chopped fresh oregano 1Dash

crushed red pepper 0teaspoons

salt 355milliliters

chopped tomato (about 1 large)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.