This burrito is so simple and filling! You could easily make this while on a road trip as none of the ingredients require longterm refrigeration. And, while it definitely fits the bill for breakfast, it could easily be made for dinner too. You are probably going to make it over and over again!
3/4 cup of white jasmine rice
1 ½ cups water
1/8 tsp salt
1 Tbsp of lime juice
1/4 cup of fresh cilantro or 2 Tbsp of dry
3-4 small potatoes, diced
1 small onion
1/4 tsp of salt and pepper
2 tablespoons of Earth Balance, or grapeseed oil.
1 can of black beans
1/4 tsp of cumin, garlic powder and chili powder
1 cup of packaged coleslaw (simplify for AM burritos or shred purple cabbage if you have time)
1/4 cup avocado or use 2 Tbsp of premade guacamole
pinch of salt and black pepper
1 Tbsp of lime
Optional: add a few slices of jalapeño, but add sparingly!
Large soft tortillas
First, wash all vegetables. Rinse the rice and add to pot. Drain and rinse the can of beans.
Rice: Boil rice according to package directions, and set oven timer to 20 minutes. Once the rice is done, move it off the burner. Add the lime juice, cilantro and salt. Mix until combined. Leave covered.
Potatoes and Onions: Warm a large frying pan on medium heat. Add Earth Balance and wait for it to melt. Add diced potatoes to the pan and sautée until they begin to turn brown. Next, add the chopped onion, salt and pepper. Stir and sautée for a few minutes until the onion begins to caramelize.
Beans: Add beans and spices to a small pot, stir and then continue to heat on low until warm. Cover and let sit on super low heat. Stir occasionally so the beans do not stick to the pot.
Coleslaw: Make your coleslaw by adding all ingredients to a small bowl and stir. Taste for preferred level of lime flavor. If adding the jalapeño, do that now.
Finally: Taste the potatoes and onions to make sure they are nice and crispy. Taste the black beans to make sure they are warm and well-seasoned. Turn off all burners. Warm your burrito wraps by placing 2-3 at a time in a damp paper towel and microwave for 30 seconds. If you have no access to a microwave, simply warm them up in a pan. Layer your burrito with 1/3 cup of rice, a helping of potatoes and onions, add a few tablespoons of the beans, and top with about a 1/4 cup of coleslaw. Pour on some salsa or hot sauce. Wrap burrito style or like an open-faced cone.
Makes 4 large breakfast burritos.
Adapted from Minimalist Baker's breakfast burrito