Breakfast > Mexican > Burritos

Nopalitos and Egg Breakfast Burrito Recipe

Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/2 cup diced nopalitos (cactus pads)
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1/2 cup shredded cheddar cheese
- Salsa, for serving (optional)

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the diced tomato and nopalitos to the skillet and cook for another 3-4 minutes, until the nopalitos are tender.
4. In a small bowl, whisk together the eggs, salt, and black pepper.
5. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are scrambled and cooked through.
6. Warm the flour tortillas in the microwave or on a griddle.
7. Divide the egg and vegetable mixture among the tortillas, placing it in the center of each one.
8. Sprinkle shredded cheddar cheese over the egg mixture.
9. Roll up the tortillas, tucking in the sides as you go.
10. Serve the breakfast burritos with salsa, if desired.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 360
Fat: 20g
Carbohydrates: 30g
Protein: 16g

Substitutions for ingredients:
- You can use any type of oil in place of vegetable oil.
- If you don't have nopalitos, you can use diced bell peppers instead.
- Any type of cheese can be used in place of cheddar cheese.

Variations:
- Add cooked chorizo or bacon to the egg and vegetable mixture for added flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado to the breakfast burritos for added creaminess.

Tips and tricks:
- Be sure to drain the nopalitos well before adding them to the skillet to prevent excess liquid in the egg mixture.
- Warm the tortillas before filling them to make them more pliable and easier to roll.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.

Storage instructions:
Leftover breakfast burritos can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the breakfast burritos, wrap them in a damp paper towel and microwave for 30-60 seconds, or until heated through.

Presentation ideas:
Serve the breakfast burritos on a platter with a side of salsa and sliced avocado for a colorful and appetizing presentation.

Garnishes:
- Sliced avocado
- Chopped cilantro
- Diced jalapeno

Pairings:
- Fresh fruit salad
- Hash browns
- Black beans

Suggested side dishes:
- Refried beans
- Spanish rice
- Grilled vegetables

Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil to the skillet.
- If the tortillas are tearing when you roll them, try warming them for a few more seconds to make them more pliable.

Food safety advice:
- Be sure to wash the nopalitos thoroughly before using them to remove any dirt or debris.
- Cook the eggs until they are fully cooked to prevent the risk of foodborne illness.

Food history:
Nopalitos, or cactus pads, have been a staple in Mexican cuisine for centuries. They are low in calories and high in fiber, making them a healthy addition to any meal.

Flavor profiles:
This breakfast burrito is savory and slightly spicy, with a combination of tender nopalitos, scrambled eggs, and melted cheddar cheese.

Serving suggestions:
Serve the breakfast burritos with a side of salsa and sliced avocado for a complete and satisfying meal.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Herby, Earthy