The other day I was grocery shopping and looked at the prices on vegetarian breakfast burritos–GOOD GOLLY, MISS MOLLY! Ain’t no way this mama is paying that kind of money, so I decided to make some myself. But, as I was making out a list of ingredients that I thought would make tasty burritos, I figured I would make a LOT of them and just freeze them. I love bulk food preparation because it gives me lots of “nights off” as the family chef. Anyway, I ended up making SIX DOZEN BREAKFAST BURRITOS! So, if you’re thinking about trying out this recipe, make room in your freezer first!
Ingredients for potato and vegetable mixture:
2 green peppers, chopped
2 yellow onions, chopped
8 oz. mushrooms, diced (optional)
2 (2lb.) bags of frozen hash browns
i cup oil
1 tsp seasoning salt
1/2 tsp garlic powder
2 tsp fajita seasoning (optional)
Ingredients for egg and bean mixture:
3 1/2 dozen eggs
4 cans black beans, drained
4 cans diced tomatoes with green chiles, drained
1 Tbsp taco seasoning
1 Tbsp. cumin
1 tsp Mrs. Dash chipotle seasoning (optional)
3 jars taco sauce
2 lbs. shredded cheese, such as colby or monterey jack
OH, and don’t forget the tortillas (soft taco size, about seven inches in diameter)
In a gi-normous pot, saute the peppers, onions, and mushrooms in a few spoonfuls of the oil. By the way, the only reason I used mushrooms is because I had a box of them that were about to go bad, so if you don’t want to use them, no problem. After a few minutes, add the two bags of hashbrowns, the spices, and the rest of the oil. Cook it all together in the pot until the hashbrowns are cooked (but not mushy), maybe about 10-15 minutes. Remove from heat, and set aside. It looks kind of like this:
In a big bowl, crack the eggs, salt and pepper them the way you like, and beat them together. In another large pot, cook the eggs until they are all scrambled (if you’re not used to cooking a lot of eggs at one time, all you do is keep scraping the bottom with a spatula so they don’t stick. Eventually, they will all be scrambled). In a bowl, combine the tomatoes and beans. Add the spices to this mixture, and then add the beans and tomato mixture to the scrambled eggs.
Lay out a bunch of tortillas on the kitchen counter, gather the older kids to help out, and start an assembly line. Here’s how it goes:
First, eggs and beans
Second, potatoes and veggies
Top with taco sauce and THEN shredded cheese (the cheese on top prevents the taco sauce from spilling out when you roll them up…I learned the hard way)
By the way, I poured the taco sauce into a squeeze bottle that I had salvaged and it made the process go a lot faster. See, mama? THIS is why I don’t throw away stuff!
After you layer this in a line in the middle, roll up the sides first and then roll the entire thing up like a burrito. Slip it inside a sandwich-size zippered plastic bag and roll out the air as you zip it up. This will prevent them from getting freezer burn. Now, stack them up and head for your freezer!
That should do you for awhile…