Burrito with rice, peppers, avocado, eggs and salsa sauce
This breakfast burrito features brown rice, scrambled eggs, red peppers, creamy avocado, and salsa, all wrapped in a soft tortilla. It's a satisfying and balanced meal to kickstart your day.
Cook time 25 min
Prep time 5 min
Ingredients:
1/4 cup brown rice2 tbsp red pepper
1/2 avocado
2 eggs
2 tbsp salsa sauce
1 tortilla
Start your day with a nutritious and delicious veggie-packed breakfast burrito! This recipe combines brown rice, bell pepper, creamy avocado, scrambled eggs, and tangy salsa sauce all wrapped in a soft tortilla. It's a perfect balance of flavors and textures to fuel your morning and keep you satisfied until lunchtime.
Instructions:
1. Rinse 1/4 cup of brown rice under cold water.
2. Cook the rice according to the package instructions. Typically, this involves simmering the rice in water (use a 2:1 water-to-rice ratio) for about 30-40 minutes until the water is absorbed and the rice is tender.
3. Once cooked, fluff the rice with a fork and set aside.
1. Dice 2 tbsp of red bell pepper and set aside.
2. Slice the avocado in half, remove the pit, and slice one half into thin slices.
1. Crack the 2 eggs into a bowl, season with a pinch of salt and pepper, and whisk until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
3. Pour the beaten eggs into the skillet. Scramble the eggs by gently stirring them with a spatula until they just set but are still soft and slightly runny. Remove from heat.
1. Warm the tortilla either in a microwave for about 20-30 seconds or in a dry skillet over medium heat for about 30 seconds on each side.
2. Lay the warm tortilla on a flat surface.
3. Spread the cooked brown rice evenly over the center of the tortilla.
4. Add the scrambled eggs on top of the rice.
5. Sprinkle the diced red bell pepper over the eggs.
6. Arrange the avocado slices on top of the peppers.
7. Drizzle 2 tbsp of salsa over the filling.
1. Fold the sides of the tortilla over the filling.
2. Fold up the bottom of the tortilla, then roll it tightly away from you until the filling is fully enclosed.
1. Slice the burrito in half if desired and serve immediately. Enjoy your veggie-packed breakfast burrito!
With just a few simple steps, you have a wholesome and flavorful breakfast burrito that's sure to become a staple in your morning routine. Enjoy the blend of fresh ingredients and the convenience of a handheld meal that you can savor at home or on the go.
Burrito with rice, peppers, avocado, eggs and salsa sauce FAQ:
Brown rice typically takes about 30-40 minutes to cook. Use a 2:1 water-to-rice ratio, simmering until the water is absorbed and the rice is tender.
Yes, you can prepare the burrito ahead of time. Wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 2 days. Reheat in the microwave or skillet before serving.
You can substitute brown rice with white rice, quinoa, or cauliflower rice for a lower-carb option. Adjust cooking times accordingly based on the substitute used.
Scrambled eggs are done when they are softly set and slightly runny. Remove them from heat just before they are fully cooked, as they will continue to firm up off the heat.
A medium-sized tortilla (about 8-10 inches) is ideal for this burrito, providing enough space to wrap the fillings without breaking.
Cooking Tips:
- To save time, you can cook the brown rice the night before and store it in the refrigerator.
- For extra flavor, consider adding spices like ground cumin or chili powder to your scrambled eggs.
- Feel free to customize your burrito by adding other veggies or swapping out ingredients to suit your taste preferences.
- Use a non-stick skillet to cook the eggs to prevent them from sticking and to reduce the amount of oil needed.
- Warm your tortilla in the microwave or on a skillet for a few seconds to make it more pliable and easier to wrap.
- If you prefer a spicier kick, use hot salsa or add a few slices of jalapeño to your burrito.
Nutrition Facts
1 ServingsCalories 540kcal
Protein 20g
Carbohydrates 60g
Fiber 11g
Sugar 3.38g
Fat 27g
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