Let’s talk tortillas. Because gluten/corn-free tortillas are a whole thing. Some of them are awful & some of them are so-so (and believe me, I’ve tried them all).
And so I was thrilled to have my friends at Siete introduce a brand-new burrito sized grain-free tortilla that tastes delicious and with the right kind of love – is easy to cook with too.
Woohoo!
Now, onto the breakfast burritos…
Ingredients:
- 1 Siete grain-free burrito tortilla (use as many tortillas for people you have)
- 2 organic or farm fresh eggs, scrambled
- Sea salt & organic pepper to taste
- 1 small organic potato, chopped
- 1 bunch of organic kale
- 1/8 c organic yellow onion
- 1/2 c of organic asparagus, finely chopped
- 4 T of avocado oil
- 1 handful of shredded Daiya pepperjack cheese
Step one: Preheat oven at 265 degrees
Step two: Saute onion, asparagus and kale in 2T of avocado oil. In a separate small skillet, cook potato with 2T of avocado oil. Get both veggie skillets to the level you prefer (i.e., I like my potatoes crispy, you may not).
Step three: Sprinkle cheese on burrito and place in oven for 3 minutes (you want to really watch this, because overcooking the tortilla will make it super crispy and we are going for pliable to wrap all the goodness is. 🙂
Step four: Scramble your eggs with sea salt and pepper to taste.
Step five: Pull your tortilla and cheese out of the oven and place eggs on the tortilla, then veggie mix, then potatoes.
Step six: You may choose to top with some hot sauce or salsa OR (here’s the one I love) with some Tessemae Avocado Ranch dressing.
Bless this burrito and enjoy!
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