Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 2 large burritos
Make these nutritious green goddess breakfast burritos by swapping out traditional burrito fillings for vegetarian shiitake mushroom "bacon" and sweet potatoes, adding a healthy dose of greens in the form of sautéed spinach and herb pesto, and wrapping it all up in collard leaves.
To make the cilantro pepita pesto
- Pulse garlic and pepitas in food processor until chopped. With the food processor running, add lime juice, parsley, kale, and cilantro. Very slowly drizzle in 1/4 cup olive oil until herbs are sufficiently chopped and desired consistency is achieved. Drizzle in up to an additional 1/4 cup olive oil if needed.
To make the shiitake bacon
- Remove stems from 4 ounces shiitake mushrooms and slice mushroom caps into 1/4-inch strips. Toss with 2 tablespoons olive oil, soy sauce, and salt.
- Allow to marinate for 5 minutes.
- Heat grapeseed or other neutral-flavored oil in large frying pan over medium heat. Add shiitake mushrooms and sauté until crisp, about 10 minutes. Allow mushrooms to cool.
Assemble the burritos
- For each burrito, lay one tortilla on a flat surface. Lay a collard green leaf on top.
- Spread 1/2 cup of shredded cheese across collard green leaf about 1/3 of the way from the edge of tortilla closest to you, and leaving about two inches of space on either side. Top with half the avocado slices, 1/2 cup cooked sweet potatoes, 1/2 cup sautéed spinach, a handful of shiitake bacon, and 1/4 cup of black beans. Gently place the 2 over easy eggs on top, then drizzle with 2 tablespoons of pesto (see notes for pesto recipe).
- Carefully fold the sides of the tortilla around the “ends” of the burrito, then gently roll the burrito up, ending with the seam side down.
- Repeat for second burrito.
Warm the burritos
- Very lightly grease a cast iron skillet or frying pan with oil, and place pan over medium-high heat. Place the burritos seam side down in the pan. Gently press down to expose more of the tortilla to the heat.
- Once the tortilla browns, carefully turn the burrito over to brown the other side and melt the cheese inside.
- Remove the burritos, place on serving plates, and serve with forks and knives or wrap the warmed burritos in paper or foil to eat with hands.
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