Cal-Mex Veggie Breakfast Burrito

Ingredients

  • 2 tablespoons olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow onion
  • 1 ½ cups fresh corn kernels, cut from about 2 cobs
  • 1 jalapeno, finely chopped
  • 2 teaspoons minced garlic
  • + 23 more ingredients
    • 1 teaspoon salt, divided
    • 6 large eggs
    • 3 tablespoons heavy cream
    • ¼ teaspoon black pepper
    • 2 tablespoons unsalted butter
    • 1 tablespoon chopped fresh cilantro leaves
    • ½ cup grated queso blanco (Mexican white cheese)
    • 4 (10-inch) flour tortillas, gently warmed and kept covered until ready to use
    • 2 tablespoons olive oil
    • ½ cup chopped green bell pepper
    • ½ cup chopped red bell pepper
    • ½ cup chopped yellow onion
    • 1 ½ cups fresh corn kernels, cut from about 2 cobs
    • 1 jalapeno, finely chopped
    • 2 teaspoons minced garlic
    • 1 teaspoon salt, divided
    • 6 large eggs
    • 3 tablespoons heavy cream
    • ¼ teaspoon black pepper
    • 2 tablespoons unsalted butter
    • 1 tablespoon chopped fresh cilantro leaves
    • ½ cup grated queso blanco (Mexican white cheese)
    • 4 (10-inch) flour tortillas, gently warmed and kept covered until ready to use

1. Set a nonstick, 10-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the bell peppers, onion, corn, jalapeno and garlic to the pan. Cook the vegetables, stirring often, until the vegetables are softened, about 10 to 12 minutes. Season with 1/2 teaspoon of the...

View full recipe at SpringPad

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