Breakfast

Gus’s Gluten Free Breakfast Burrito

IMG_0954

This is an excellent way to start the day! The best part is that it includes our “Three Brothers Guacamole”. We’ve been experimenting with Trader Joes Brown Rice Tortillas (they come with paper liners between each piece to help prevent sticking and tearing!) This morning decided to use them as burrito wraps with pretty good success!

Vegetarian Breakfast Burrito – Serves two.

Ingredients:

2 Brown Rice Wraps

4 eggs

1 cup grated Monterey Jack or Cheddar cheese

1 cup refried beans (Annie’s are excellent if you don’t take the time to make your own

http://www.amys.com/products/product-detail/beans-and-chili/000550.)

1 cup guacamole

½ cup diced onions

½ cup tomato salsa

olive oil for sautéing

salt and pepper to taste

Three Brothers Guacamole

Ingredients:

Hand-mash (using a fork)  in a small bowl or blend in a food processor the following:

1 large ripe avocado – diced or thinly sliced

juice of ½ a lime (it’s easier to juice a lime if you’ve rolled it to soften before cutting.)

1/8 cup minced fresh cilantro (none or more to taste)

1/8 cup minced or grated fresh onion

1 tablespoon olive oil

1 clove garlic- minced or pressed through a garlic press

½ teaspoon salt

½ teaspoon cumin powder (more to taste)

1/8 teaspoon Tabasco or another pepper sauce

fresh ground pepper to taste

Burrito Directions:

  1.  Boil water in a pan large enough to accommodate a large steamer.
  2. Whisk the eggs together in a small bowl. Season with salt and pepper
  3. Saute the onions in a little olive oil (1-2 teaspoons) in a small frying pan. Set aside in a small bowl.
  4. Heat the beans in the same frying pan.  Set aside in a small bowl.
  5. Add a little more olive oil to the frying pan and scramble the eggs over a medium heat. Whatever leftover beans are in pan will mix into the eggs. When just about cooked, turn off the heat.
  6. Steam the tortillas, one at a time to prevent sticking, for 30 seconds until soft and pliable.  Immediately transfer to plates.
  7. Divide the eggs, beans, cheese, and guacamole between the two tortillas. Fold up the sides and bottom. Secure with a toothpick if necessary.  Put a small “side” of salsa on each plate and garnish with extra leaves of cilantro.

Guacamole directions:

  1. Put all the ingredients into a food processor.  Pulse 8-10 times to distribute the ingredients.
  2. Scrape down the sides and process for 8-10 seconds until blended, but still slightly chunky.
  3. Taste and adjust salt, citrus, cumin, and/or spiciness.

OR

Put all the ingredients into a small bowl and hand mash using two forks.

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2 thoughts on “Gus’s Gluten Free Breakfast Burrito

  1. Good Morning Sweet GlutenFreeGus,

    Since you chose to follow my blog HappinessHeals to show my appreciation here is a personalized affirmation written to celebrate you by me.

    I, GlutenFreeGus, am a stand for health and yummy food. Whole food nourishes the land, my body, mind, senses, spirit and the community. To share the knowledge of healthy eating is what inspires my writing and fills my tummy. I feel so clean and clear when I eat well I want to inspire the world to take control of their health through what they stick their forks into. My writing brings hope to people in the process of changing to a gluten free diet through my experience. I love to create yummy food that brings health to the eater as well as the world. I am a cherished child of the Universe and the Universe loves that I am sharing my knowledge of health daily.

    I, Stephanie, too love to be gluten free. You inspire me with your recipes and images. Thank you for sharing your knowledge with me. I Love You.

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