I had my first breakfast burrito at a small restaurant in Santa Fe NM while I was living there for a year during college. After that I wanted to eat one every day for the rest of my life and I almost did! I made versions of breakfast burritos for my lunch for years, then I stopped eating nightshades (potatoes, tomatoes and peppers). What is a breakfast burrito without hash browns and salsa? Well, here is my attempt to answer to that question…
For the bento, my daughter told me they were studying frogs in preschool and she wanted a frog bento. So, a few days later as I stared at the green crepe, I thought it could be a frog. I don’t have a frog cookie cutter so I cut it free-hand with a knife. It has a nori dragonfly on it’s leg, made with a paper punch and radish eyes and lips. The sweet potato has is under the lettuce “lily pad” and above are tuna salad and orange segments.
Breakfast Burrito Recipe
Sweet Potato Hash
1-2 white sweet potatoes, diced (1/2 inch cubes) (orange sweet potatoes are OK, but a bit sweeter- image how beautiful purple yams would look!)
1 onion, chopped
Salt and pepper
2 tablespoons oil
1/2 cup hemp milk, unsweetened (or other milk- not sweet)
3/4 cup rice flour
1 cup packed spinach
1 scallion (green part only)
1/2 teaspoon salt
Heat cooking oil in a large skillet on medium low heat and sauté the onions and sweet potatoes until cooked tender, about 12-15 minutes. Add salt and pepper to taste, cover and set aside.
In a blender combine the crepe ingredients and process until smooth. Heat a large non-stick skillet on medium low heat with a very thin layer of oil. Cover the bottom of the pan with just enough batter to coat (swirl the pan around while pouring to get full coverage). When the edges begin to lift from the pan (1-2 minutes), turn the crepe with a spatula and briefly heat the other side. Set aside, covered, and make the next crepe.
Fill each crepe with some yam hash and fold like a burrito. Consider adding scrambled eggs, sauteed veggies, or salad to the burrito.
Top with tomatillo salsa- recipe coming soon…