Sunday, February 22, 2015

Breakfast Burritos

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
6 tablespoons water

1 tofurky beer brat
6 oz extra firm tofu
1 cloves garlic
1/4 cup minced onion
1 can of black beans
1 cup frozen corn
1 cup frozen spinach
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon chili powder
canola oil spray

First prepare the dough for the tortillas. Mix the flour, salt, and baking powder in a bowl. Cut in the vegetable oil until a course meal forms. Cut in water, one tablespoon at a time, until dough sticks together in a ball. You may need an additional tablespoon or two to get the flour to stick. Knead dough for a minute or two until no dry flour flakes off. Divide into 6 balls and wrap each in plastic wrap and put into refrigerator for at least 30 minutes.

Filling can be made ahead of time, as dough is in refrigerator, or just before you're ready to wrap your burritos. Begin by browning beer brat in the bottom of a large saucepan. Heat a second pan. Cube tofu into tiny dice sized cubes. Grease pan, and fry tofu cubes until they are browned and hardened, this will take about 10 minutes.

When beer brat is browned, remove from saucepan. Grease pan and stir in minced garlic and onion. Allow these to cook until onion becomes translucent. In the mean time, chop beer brat into small chunks.

When onions are ready, add beer brat back into saucepan. Stir in black beans, corn, spinach, and spices. Once the tofu is hardened enough to keep from falling apart, add that into the saucepan as well. Stir everything together and cook over low heat for another 10 minutes, stirring occasionally. Store filling in the fridge, or keep warm while you cook the tortillas.

To cook tortillas, first remove dough from fridge. Give it a few minutes to warm up before working. Dust work surface with flour. Use rolling pin to work each ball into a flat circle. You will need to switch between each tortilla, letting the dough relax while working another one. When you have each ball rolled out, heat a pan to medium-high heat. Wait for pan to become hot. You want to fry the outside of the dough, not slowly heat it. Putting a tortilla onto the pan as it heats will only dry it out and make it too brittle to wrap. Once the pan is hot enough each tortilla should only need 30 seconds to a minute on each side to brown the outside.

Wrap fresh tortillas around filling and serve hot, or wrap in plastic wrap and store in fridge/freezer. If you're storing them in the freezer, remember to transfer to fridge the night before you want to re-heat. To heat, microwave for 20 seconds, then flip and microwave for another 20 seconds.

makes 6 burritos
298 calories  |  6.2g fat  |  43g carbs  |  16.6g protein