Vegetarian Breakfast Burritos

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Preparation time
10 mins
Cooking time
25 mins
Difficulty
Easy
Posted by
Posted on
1 tsp
Vinegar
2 tsp
Olive Oil
2 peeled
Garlic cloves
2 cup
Water or the liquid from the can of beans (this makes the dish darker in colour but can be quite salty)
1 can
Black Beans
1 cup
Rice
6  
Ripe Tomatoes
1  
Onion
1  
Jalapeño (optional)
1  
Lime
Vegetarian Breakfast Burritos

Breakfast burritos: filling, tasty and suitable to be served at breakfast, brunch or dinner. Below are two recipes, one for a ‘rice and beans’ (Arroz Casero) style filling and a chargrilled tomato salsa (Chirmol Asado) intended as a topping or side for the burritos.

Chirmol is a word of indigenous origin used to describe a particular kind of tomato salsa in Guatemala using chargrilled or roasted tomatoes. As well as breakfast time it’s often served with a churrasco (a barbecue) as a sauce for the grilled meat. Here you can use it as a salsa for your eggs inside the burrito or served as a side.

Breakfast is my favourite weekend meal. While England is famous for the English breakfast it is rare that I would ever cook or go out for our most well known dish. Brunch however is a social ritual I adopted living in Guatemala. Sometimes this was a simple affair, whipping up beans and eggs quicker than you can say ’tortilla’. At other times I’d soak up entire mornings preparing a feast of homemade refried beans, scrambled eggs, pico de gallo, guacamole and fruit salads, perhaps accompanied by a mimosa or two if there was a cause for celebration.

I remember my partner inviting friends over for a mimosa breakfast to celebrate after I finished a half marathon. Exhausted from the race I ended up running around the kitchen for a further two hours helping him to make individual omelettes for each guest, refrying black beans, potatoes, pouring coffee or mixing mimosas for our hungry guests. By noon I felt as if I had run two half marathons!

This dish captures a little of this treasured Guatemalan weekend ritual while keeping it as easy as possible.

  1. Rice and Beans (Arroz Casero) - Take a utensil with a heavy handle and smash the garlic cloves to break up the garlic
  2. Rice and Beans (Arroz Casero) - Add all the ingredients to a medium-sized pan and mix well.
  3. Rice and Beans (Arroz Casero) - Cover, bring to the boil over a high heat then reduce to simmer for 20-25 minutes until the rice is done. Make sure you stir occasionally to avoid sticking and you will probably need to add more water towards the end if all the water has evaporated before the rice is cooked. Season well before serving warm. This recipe can also be used as a filling for roasted red peppers.
  4. Chirmol Asado – Chargrilled Tomato Sauce - Wash all the vegetables. Place the tomatoes and the jalapeño over an open flame or on an old baking tray over a stovetop to blacked each side in order to remove the skins. Meanwhile finely chop the onion and cilantro
  5. Chirmol Asado – Chargrilled Tomato Sauce - Next place the tomatoes and jalapeño (skins removed) in a pestle and mortar (known as a ‘chirmolera’ in Guatemala) and grind into a pulp
  6. Chirmol Asado – Chargrilled Tomato Sauce - Add the onion, cilantro along with the juice of the lime, mix and season to taste.
  7. Assembling the burrito - Make your preferred style of eggs; I tend to make scrambled eggs for burritos. Heat one large flour tortilla per person and then layer starting with the rice and beans as the base, your eggs then topped with the chirmol asado. Serve with a side of guacamole, baked or black beans, soured cream and accompanied by a mimosa if you’re feeling so inclined. If you’re serving this at dinner you could also consider adding chicken as a filling if you’re a meat eater or grated cheese if you’re a vegetarian.

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