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Veggie Breakfast Burrito with Roasted Salsa Verde

A veggie-filled breakfast burrito with a delicious roasted salsa verde, perfect for a post-hike brunch.
Course Breakfast, Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

Burrito Ingredients

  • 3 tbsp olive oil, divided
  • 8 oz frozen hashbrowns (½ of a 16oz bag)
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • ½ cup red onion, diced
  • 2 handfuls spinach
  • ½ avocado
  • 2 burrito size tortillas
  • salt
  • pepper
  • salsa verde, for serving

Salsa Verde

  • 1 lb tomatillos
  • 2 cloves garlic
  • 1 yellow onion
  • 1 jalepeño (use poblano for less spice)
  • ½ cup cilantro
  • 1 tsp salt
  • juice of 1 lime

Instructions

Make the Salsa Verde

  • Prep all ingredients. Peel the husk from the tomatillos. Cut the end off the onion, cut in half and peel the outer layer. Peel the garlic cloves.
  • Roast the ingredients. Roast tomatillos and jalepeño, onion and garlic are option, though I did include. I roasted mine on a cast iron pan, but you could broil in the oven or roast over an open flame as well. Roast until the skin darkens.
  • Add roasted veggies along with the remaining ingredients into a food processor, pulse until desired consistency is achieved. Set aside.

Make the Burrito

  • Start with the hasbrowns. To a skillet, heat 2 tbsp olive oil. Once heated, add the frozen hashbrowns. Season generously with salt and pepper, seasoned salt is really good here too if you have it. Leave hashbrowns alone, one the edges are starting to turn golden brown, flip with a spatula, trying to flip as much as possible in a single flip. Cook this side until golden brown, remove from heat.
  • Meanwhile, chop bell peppers and onion. To another pan, add the remaining tbsp of olive oil. Cook the pepper and onion, season with salt and pepper. Once they start to soften (5 minutes or so) add the spinach and cook until slightly wilted. Remove from heat.

Assemble the Burrito

  • Heat tortillas on a flame, pan, or griddle. To each tortilla add the cooked hashbrowns, the veggie mixure, and avocado. Fold burrito and put it back onto the pan or griddle to grill the burrito, flipping once so both sides are cooked.
  • Once burritos are grilled, serve with a side of roasted tomatillo salsa.