Man, to look around here, you'd think it was all cupcakes, sticky buns, and cheesecake. I mean, obviously there has been some of that, but I've been making healthy stuff, too. Just nothing really blog worthy. A ho-hum dish with daikon radish and an even more ho-hum eggplant affair. I won't bother you with the details. So I decided it was time to bring back an old standard that, shockingly, hasn't made it onto the blog yet.
I've always had kind of a love affair with breakfast burritos. Back in high school, when I was on the swim team, one particularly enterprising mother used to bring them for us after morning practice. And let me tell you, there is nothing better in this world than a big breakfast burrito filled with eggs and veggies and cheese after two hours of swimming before dawn. This one is a little different, because it's a crockpot filling to which I've added eggs so it would be breakfast acceptable. They're a little bit spicy, totally filling, and pack a pretty darn good nutritional punch, what with the eggs, barley and vegetables. A quick shaving of cheddar cheese never hurts, nor do your favorite burrito fixings: guacamole, salsa, sour cream. And the filling can be reheated easily so that for busy mornings, it's just to scramble a couple of eggs and roll 'em up.
Crockpot Breakfast Burritos
Adapted from Cooking Light Slow Cooker
Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours (I usually go for 5).
1 15oz can black beans, drained and rinsed
1 10oz can diced tomatoes with green chiles, don't drain
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cups frozen corn, no need to thaw
1/4 cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 garlic cloves, chopped
When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs. Garnish with any or all of the following:
Shredded cheddar cheese
Fresh cilantro
Salsa
Lettuce
Guacamole
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15 comments:
Those burritos look super delicious!
What I like is how fresh tasting they sound. You're onto a winner here.
Also, I have often filtered food in my mind as to its "blog-worthiness". But I am starting to think that all simple food should be blog worthy, since that's what we need more of, a lot of the time.
yum! this is a great breakfast!
This is a really great breakfast. Next time you make it, let me know so I can come over and enjoy it too!
These burritos look awesome. They're a perfect, serious kind of breakfast...unlike some dainty bowl of Kashi ; )
wow this looks easy and very healthy way for breakfast!
I'm in a breakfast-for-dinner mood today and I think this recipe will be just the thing, along with some banana waffles for the kids. I'm thinking I'll sub quinoa or maybe brown rice for the pearl barley, since that's what I've got on hand. Thanks for the great recipe.
Has anyone tried this with dried black beans? I know doing so you would need to increase the liquid and the time, probably by double. Also, what is the serving size and do you have any nutritional information available?
I am making these for a group of 25-30 people. Do you suggest I double the recipe or triple it?
This looks fabulous! Do you think it would work to substitute quinoa for the barley? My husband is gluten free.
Burritos are looking great. Who don't want to try this for breakfast? Its easy to make and healthy too. The best of all diets
Is there a way to substitute the barley with something else or alter the recipe so I can exclude it altogether (I'm not that food savvy). I just cannot stand barley but the rest sounds wonderful. :)
These look yummy! Would they freeze well if I made the filling and eggs and assembled the burritos in advance?
Okay I KNOW my hubby would love these–he loves breakfast burritos!
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