In the months since I have gone gluten-free there are only a few things I miss. One of those things is a warm breakfast burrito wrapped in a soft stretchy flour tortilla. I have tried Rice tortillas and Teff tortillas, but really, they are not soft and they seem to crumble away if you are wrapping it around anything. So today I tried my burrito filling with a corn tortilla. Steaming the tortilla left it vulnerable to cracking and splitting, so I warmed them in a small skillet with some olive oil spray mist.
I know that some people tend to shy away from egg dishes due to allergies or cholesterol concerns, so you should know these work great with or without the egg. If you eliminate the egg, please use some kind of cheese that melts to bind the filling.
Ingredients:
1/4 cup Hash Brown Potatoes (fresh or frozen)
1 tablespoon finely diced onion
3 Turkey Sausage links, crumbled
1 egg, beaten*
1 heaping Tablespoon Fire-roasted diced green chilies
2 slices american cheese (I used low-fat)**
3 corn tortillas
Olive Oil spray
2 teaspoon olive oil
Directions:
Spray the corn tortillas and warm in a small saute pan until soft. When done cooking, layer your tortillas on napkins or paper towels to absorb any extra oil. In the same pan add the olive oil, onions and potatoes. Cook on medium heat stirring occasionally for about 4 minutes until potatoes are soft and onions are translucent. Add sausage and cook for 2 more minutes. Add chilies and egg and mix well, stirring until egg is completely cooked. Remove from heat. Divide slices of cheese into thirds. Place two pieces on each tortilla on each side leaving the middle clear. Spoon one-third of filling down the center of the tortilla and roll. Place seam side down on a microwave safe dish. Microwave for 20 seconds to completely melt the cheese and bind the filling.
* Eggs are optional. Egg white products work well.
** Cheese substitute of your choice can be used.
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