Veggie Breakfast Burritos with Chipotle Lime Mayo

Name: Veggie Breakfast Burritos
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 12 gold baby potatoes, scrubbed; 6 oz scrambled eggs; 3 Tbsp. Primal Kitchen Avocado Oil; 1 tsp. salt; ½ tsp. black pepper; ⅓ cup yellow onion, diced; 2 red bell peppers; 2 cups kale; 3 burrito size tortillas (we used Siete); 3 Tbsp. Primal Kitchen Chipotle Lime Mayo; 3 tsp. cilantro leaves; 6 strips of bacon, cooked (optional)

January 25, 2021

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We love a well-crafted breakfast burrito. Stuffed with everything you'd find on a typical breakfast platter, plus more flavorful fillings like red peppers or sun-dried tomatoes, they are the perfect hearty breakfast on the go. Because Primal Kitchen is headquartered in sun-drenched Southern California, our culinary inclinations tend to be influenced by an abundance of enviable fresh produce year-round and the regional cuisine shared by our Mexican neighbors.

So, we filled our veggie breakfast burrito with garden-fresh kale, eggs, sweet red bell pepper, and oven-crisp potatoes, all seasoned simply with salt and pepper and topped with our smoky, savory Chipotle Lime Mayo. Your favorite pre-made tortillas make it easier to whip these up on a whim with just about any extra breakfast items you have on hand, from bacon and scrambled eggs to goat cheese and olives.

Veggie Breakfast Burritos

Rated 3.2 stars by 6 users

Servings

Prep Time

10 minutes

Cook Time

65 minutes

Calories

673

Whether you’re keto, vegetarian, or simply want to eat more plants, you can customize this veggie burrito to suit your preferences. Use it as a breakfast recipe template and add bacon, cheese, beans, tomatoes, beans, or whatever else you like to make it your own. For a soy-free vegetarian breakfast burrito, skip the eggs and add to the rainbow of colorful plants. Serve with a side of Chipotle Lime Mayo to add a hint of Tex-Mex flavor.

Author:

Primal Kitchen

Ingredients

12 gold baby potatoes, scrubbed
6 oz scrambled eggs
3 Tbsp. Primal Kitchen Avocado Oil
1 tsp. salt
½ tsp. black pepper
⅓ cup yellow onion, diced
2 red bell peppers
2 cups kale
3 burrito size tortillas (we used Siete)
3 Tbsp. Primal Kitchen Chipotle Lime Mayo
3 tsp. cilantro leaves
6 strips of bacon, cooked (optional)

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Directions

Prep ingredients by dicing the yellow onion and red peppers, and roughly chopping kale and fresh cilantro.

Cook the potatoes:

Add 4 cups of salted water into a medium saucepan on high heat; bring water to a boil.
Once the water in your pot is boiling, add baby potatoes and lower the heat to medium. Cook until fork-tender, approximately 10 minutes. Drain baby potatoes and set them aside to cool.
Smash the cooled baby potatoes to about a ½-inch thickness and sprinkle with 1 ½ teaspoons of avocado oil and salt. Pop them in the oven and bake until golden, about 30 minutes.

Make the other fillings:

Heat a large skillet with one tablespoon of avocado oil to medium-high. Add diced onions and red peppers and sauté for 4–5 minutes. Add the chopped kale and cook for another minute.
In a second skillet, scramble the eggs until cooked. Set aside.

Assemble the burritos:

Heat the tortillas in a clean large skillet for 30 seconds per side.
Spoon ⅓ of the sautéed ingredients and eggs into each tortilla, and top with 2–3 crispy golden baby potatoes. Add bacon, if desired. Wrap.

Recipe Note

Nutritional information calculated using Cronometer (does not include bacon or optional toppings).
How to Wrap Breakfast Burritos:

Add filling just to the left of the center of each tortilla. Take care not to overfill each tortilla.
Fold the bottom and top of the tortilla over, and then start folding the left side of the tortilla until you’re rolling the tortilla over top of the filling. Use the hand that’s not moving the tortilla’s left side to keep the top and bottom flaps folded down.
Keep rolling until you reach the end of the tortilla.
Pro Tip: Sear the edge of the folded tortilla to prevent the filling from spilling out. Place the burrito in a hot skillet or griddle for 1–2 minutes to seal.