Vegetarian Machaca Breakfast Burritos are a quick fix for hungry people in the morning and can be eaten on the run. Traditionally, machaca is a dried beef or sometimes shredded beef from Northern Mexico, but I prepared these burritos with a vegetarian meat substitute, so everyone in the family can enjoy this recipe.
I started with Beyond Beef Crumbles, but you can use any type of vegetarian or vegan ground meat alternative. I sauteed the crumbles with an onion and a sliced chili pepper, then added beaten eggs to create an delicious filling for a morning burrito. I used freshly diced avocado, salsa and cilantro leaves to top it all off, before I rolled it up for serving. You can make a big skillet of this vegetarian machaca and let your family or friends spoon it into their own shell or roll them all up for them, and serve them on a big platter or wrap one in a paper towel to-go.
1 white onion, diced
1 red chili pepper, with or without seeds (depending upon your heat tolerance)
10 ounces beyond beef or other meat crumbles, frozen
1 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
8 eggs, whisked
1/2 cilantro leaves
1/4 cup salsa + more for serving
oil for cooking
4-6 large flour tortillas
- In a large skillet, add 1 teaspoon oil and onion. Sauté for 3 minutes. Add sliced chili and beyond beef crumbles. Cook for 6 minutes, stirring often. Add salt, cumin and black pepper and stir.
- Poured whisked eggs over top and stir gently to form soft curds. Cook for 3 minutes, then remove from heat.
- Toast tortillas over an open flame on stove top or toast under broiler for 30 seconds.
- Place tortilla on a plate and fill with a big spoonful of machaca, some diced avocado, cilantro leaves and a teaspoon of salsa. Repeat to fill additional tortillas or serve family-style on table to serve themselves. Enjoy!