Vegetarian Machaca Breakfast Burritos – Recipe!

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.

Ingredients

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 avocado

1/2 cilantro leaves

1/4 cup salsa + more for serving

oil for cooking

4-6 large flour tortillas

(Serves 4-6)

To Prepare:

1. 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.
2. Poured whisked eggs over top and stir gently to form soft curds.  Cook for 3 minutes, then remove from heat.
3. Toast tortillas over an open flame on stove top or toast under broiler for 30 seconds.
4. 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!