Senorita Half Hostess Apron
I don't know if you've heard but when you wear a Maggie Mae Apron while you cook for your loved ones, it actually makes your food taste better! Ok, that may be a matter of opinion but I'm sticking to it. This morning when I woke up I tied on an apron and began making brunch for my three little loves Olivia, Beso, and Eduardo (FForFood and my chihuahua children) and then for myself and Elliott(FForFood). Inspired by the apron I was wearing I put together Spicy Breakfast Burritos with Heirloom Tomato Pico de Gallo and Sauteed Jalapenos. They were so delicious that I thought I should share my recipe with you. I am lactose intolerant so anywhere you'd like to add real butter, milk or cheese, I strongly encourage you. Happy Homemaking!
Spicy Breakfast Burritos with Heirloom Tomato Pico de Gallo and Sauteed Jalapenos
Maggie Mae Senorita Apron
1 cup black beans
1/4 cup shredded Goat's Milk cheddar or Daiya tapioca "cheddar"
3 tbsp Almond Milk
2 tbsp bacon fat
2 of your favorite tortillas
salt, fresh ground pepper , cayenne pepper
Pico de Gallo
1 cup quartered heirloom cherry tomatoes
1/2 cup finely diced red onion
1/4 cup (or 1/2 cup if you're like me) roughly chopped cilantro
1 clove very finely minced garlic
1/2 of a finely diced fresh jalapeno pepper
2 fresh jalapenos sliced in rounds
2 cloves of garlic sliced or rough chop
2 tbsp olive oil
salt, fresh ground pepper
To get started crack your eggs into a big mixing bowl. Sprinkle a light layer of salt, pepper and cayenne pepper over eggs like a little seasoning blanket. Set aside.
Add the jalapenos to a hot saute pan on high coated with olive oil and sprinkle them with a little salt and fresh ground pepper. Reduce heat to a little below medium. Let them sweat and get a little soft. About 10 to 15 minutes. Add garlic and turn heat down to warm.
Combine all of the pico de gallo ingredients in a separate bowl. Give it a light stir, season to taste and set aside.
In a large saute pan over medium high heat give the black beans a quick saute in a little bacon fat and small sprinkle of salt until they are heated through. Remove and set aside. Put the rest of the bacon fat in the saute pan. Add the almond milk and 1/8 cup of cheddar to the eggs and whip until frothy or you get a shoulder cramp... Pour eggs into the pan and add the black beans. Stir and Scramble to your liking. I turn the heat off when they still look a little runny because they'll cook up a bit more while you assemble your burritos.
If you have a gas stove turn the flame to high and put your tortilla over the flame on the grate quickly turning so they don't burn. If you're smart you'll use tongs. If you're me, you'll have toasted finger tips.. This is a great tortilla trick I learned from my friend Leah (Maggie Mae Apron owner). If you don't have gas try putting the tortillas in a hot dry saute pan until they start to breathe.
Now you're ready to assemble. Layer the eggs, pico de gallo, jalapenos and sprinkle more cheddar on top. (If you have a favorite salsa you can always add a little if you want!) Be sure to leave room on the bottom of the tortilla so that you can fold it up and then roll the sides together. Eat, Love and let your Sous Chef do the dishes!