mexican breakfast burrito with salsa fresca

 

Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium skillet, medium bowl 

Hello, hello Dear Readers!

I wonder if every family has members who have as strong food opinions as mine does. Until now I did not realize how divided we are when comes to sweet potatoes. One camp thinks it is way too sweet for savory dishes and the other camp believes that it is perfect, especially when paired with its food affinity, such as black beans.

This intense emotion runs so deep that my son went to the trouble of removing the sweet potatoes from his prepared burrito! After I patiently and painstakingly explained to him that the flavor profile is very much a "thing", and pointed out that he omitted the Salsa Fresca, which would have balanced the sweetness of the potatoes with its acid and heat, he gave it a second try. 

The burrito is stuffed with Breakfast Tofu, black beans, cheese, sour cream, avocado and Salsa Fresca.

So, dear readers, if you are in my son's camp, thinking that sweet potatoes are too sweet in savory dishes, by all means - use regular potatoes! Regardless of the potato you choose, however, please don't skip the Salsa Fresca. It truly does add the final touch that pulls all the flavors of this breakfast burrito together into …sweet... harmony.  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Preheat the oven and gather your ingredients.
• Start the potatoes first. 
• If you need to make the Breakfast Tofu, prepare it after the potatoes are cooking.
• Make the salsa before warming the beans and tofu.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Mexican Breakfast Burrito with Salsa Fresca

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

2 medium sweet potatoes or regular potatoes, peeled and chopped

1 teaspoon chili powder

1 teaspoon ground cumin

2 small tomatoes, diced

1 garlic clove, minced

1/4 small onion, finely minced

1/2 small jalapeno, finely minced

1 tablespoon lime juice 

1 (15-ounce) can black beans, rinsed and drained  

2 cups mashed Breakfast Tofu (1 recipe) 

1/2 cup shredded or 4 slices nondairy yellow or orange cheese

4 fajita-size flour tortillas

1/2 cup vegan sour cream

1/2 cup salsa

1 avocado, sliced 

1. Potatoes: Preheat air-fryer or oven to 400F. Peel and dice the potatoes. Spray with oil. Season with chili powder, cumin and salt.  Bake until tender. Air-fryer: 15-20 minutes, shaking the basket as needed. Oven: 30-40 minutes.

2. Salsa Fresca: Combine the tomato, garlic, onion, jalapeno and lime juice in a medium bowl. Salt to taste.  

3. Beans and Tofu: Heat a medium skillet over medium heat. Add the beans, tofu and cheese. Cook until heated through, about 4 minutes.     

4. Burrito: Warm the tortillas in the microwave (between two plates for 1 minute), oven or over the stove. Divide the baked sweet Potatoes and the Beans and Tofu among the burritos.  Add sour cream, Salsa Fresca and avocado. Season generously with salt. Roll up and serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

stromboli

Overview

Time: 45 minutes
Dishes: small pot, medium bowl, baking sheet

Hello, hello Dear Readers!

I watched a popular video on how to roll Stromboli, and I am here to report to you to not make the same mistake I did - when you fill your dough, add the cheese to the bottom and then the Soy Curls. This will make folding the ends up and over the filling and crimping the seam easier. Then you can flip the dough to place the seam on the bottom of the baking pan to make sure it does not open during baking.

However you fold or fill it, when you bake this dish, make sure the cheese portion is on the top not on the bottom to allow the cheese to melt into the filling and prevent the crust from becoming soggy.

While I did prepare it the hard way, it was definitely well-received in the household. In fact, I only got a small piece to taste before they were snapped up.

I used my homemade pizza dough, which is easy and fast, and I used Soy Curls (as prepared HERE on Making Mondays). You could use Gardein or seitan or even cold cuts, if you like. It will still be delicious!

I used fresh spinach, which I just pan-cooked. No seasoning, nothing; I just cooked it to wilt it. If you use frozen spinach, make sure to squeeze it well, else your Stromboli will be too wet. No soggy Stromboli, please.

I added fennel seeds to add sausage flavor, so if you have it, please add it. All in all, very tasty meal that took less than 45 minutes to get to the table. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Cook or microwave the spinach while you roll the dough.
• Press the spinach of excess liquid, if needed. 
• ADD THE CHEESE TO THE BOTTOM of the dough to make folding easier.
• Flip the filled and sealed dough onto the baking sheet, making sure the cheese is at the top.
• Make the sauce while you bake the Stromboli. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stromboli

www.ZsusVeganPantry.com

Makes 4 servings 

weekday/weekend

2 cups chopped, prepared Soy Curls (as prepared HERE)

5 ounces spinach (cooked, if fresh; thawed and squeezed, if frozen) 

1 tablespoon olive oil

2 teaspoons dried oregano, divided

2 teaspoons dried basil, divided

1/2 teaspoon chili flakes

1/2 teaspoon fennel seeds

1 pound pizza dough (homemade or store-bought)

5 garlic cloves, minced, divided

10 slices vegan cheese

1/4 cup vegan parmesan (optional) 

1 (15-ounce) can tomato sauce

1 teaspoon onion granules

Preheat oven to 400F.

1. Protein: Mix the soy curls, oil, 1 teaspoon oregano, 1 teaspoon basil, chili flakes and fennel seeds together. Set aside. 

2. Stromboli: Divide the dough into two. Roll each half into an 8X12 rectangle. Sprinkle each dough half with 2 minced garlic, add half the parmesan, if using, half the slices of cheese and half the reserved Protein, leaving a 2-inch border without any toppings. Fold the dough around the filling, pinch the seam closed and place seam-side down on a baking sheet. Tuck each end under. Brush with oil, add salt. Pierce all over with a fork to allow steam to escape. Bake until golden, 17 to 25 minutes.

3. Sauce: Mix the tomato sauce, onion, 1 teaspoon oregano, 1 teaspoon basil, and garlic in a small pot. Bring to boil and reduce to simmer. Partly cover and cook until flavors meld, about 5 minutes. Add pinch sugar if too tart. Season with salt and pepper. Serve the sauce with the Stromboli. 

 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based