Low-Cost Breakfast Burrito Recipe

Burritos can be eaten for any meal, and can be taken to work for lunch. This burrito recipe uses up left-over and older bits of food in the kitchen. While we use eggs in our recipe, tofu or meat could be substituted. We often purchase tortillas from the store, but we have also made them at home. The home-made tortillas are time-consuming, but incredibly tasty and very low-cost.

Burrito filling:

  • Chop and sauté in a small amount of oil over medium heat any left-over vegetables in your kitchen. We have used onions, peppers, tomatoes, squash, corn, kale, eggplant, etc.
  • Drain and rinse 1-15 ounce can of beans of any type and add to the vegetables.
  • If you like to eat meat, slice up any left-over meat and add to the beans and vegetables
  • Add some chopped fresh cilantro, basil, or oregano if you have any on hand.
  • Add 2-4 scrambled eggs to the mix if desired.
  • Season to taste with salt, pepper, cumin, coriander, tabasco, or smoked paprika.
  • Scoop some of the filling into a tortilla. Add shredded cheese, salsa, guacamole, or yogurt as desired. Roll the tortilla up and serve.

Salsa recipe:

This salsa recipe uses ingredients that are easy to find and low-cost. Apple cider vinegar can be used in place of citrus for those who are allergic to citrus or wish to eat locally grown foods. Additionally, when the salsa gets close to its end-of-life, I stretch it by using it to prepare a pot of vegetarian chili. This helps prevent food waste and prepares a healthy and economical meal for the  family.

Preparation time is about 15 minutes using a food processor, or 25 minutes cutting by hand. Ours lasts 1 week stored in the fridge.

  • 1 small onion, or half a large onion
  • 2-3 cloves of garlic
  • 2-3 tomatoes
  • 1/4C corn
  • 1-2 small mild jalapeno peppers
  • A few tablespoons of fresh cilantro
  • 1 t salt
  • 2T apple cider vinegar
  • Chop all vegetables and cilantro. Add salt and vinegar. Refrigerate for storage.

Guac Recipe:

This recipe was developed by my husband and is similar to traditional guacamole, except that it adds yogurt, and uses apple cider vinegar instead of citrus. We keep it in the fridge and it lasts about 1 week. All ingredients are added to a food processor and blended for preparation.

  • 1 T of olive oil
  • 2 avocados
  • 2 tomatoes
  • ¼ of a large onion, or half a small onion
  • 2 cloves garlic
  • 1/4C yogurt
  • 2-3T apple cider vinegar
  • 2-3T fresh cilantro, or 1 large squirt of cilantro paste
  • Add salt, pepper, cumin, coriander, and chipotle tabasco to taste.

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