Southwest Breakfast Burrito
Cage-free eggs, brown rice, black beans, roasted vegetables, cheddar, pico de gallo, cilantro & green onion in a whole wheat tortilla.
720 Calories, 33g Protein, 78g Carb, 34g Fat, 12g Fiber
Recipe Procedure:
Build in order of ingredients:
1 each – 12 inch Wheat Tortilla
2-3 ounce scoop – Southwest Base (Recipe Guide) >
1 each – Egg Portion (cooked)
1 fluid ounce – Pico de Gallo (Recipe Guide) >
1 slice – Cheddar Cheese (halved)
Tuck & roll burrito.
Cut two inch diagonal slit on center of burrito.
Cook in MERRYCHEF on Breakfast > Breakfast Wrap.
Wrap in LifeCafe brand wrapping paper for “To Go.”
Serve on a plate for “For Here” ticket or put in a white paper bag for “To Go” ticket.
Ticket Time Goal: 4 minutes
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Southwest Base (Recipe Guide)
Yield: 4.25 Pounds
Portions: 17 – 4 oz
Shelf Life: 3 Days
Add the following ingredients to mixing bowl and whisk.
2 cups – Brown Rice (cooked)
3 cups – Black Beans (drained & rinsed)
2 cups – Roasted Red Pepper (Recipe Guide) >
1/2 cup – Green Onions
3/4 cup – Cilantro
2 teaspoon – Salt
1 Tablespoon – Pepper
2 teaspoon – Cumin
1 Tablespoon – Tabasco
Ensure all ingredients are fully mixed together.
Transfer to storage container, label, date and refrigerate.
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Roasted Red Pepper (Recipe Guide)
Scale recipe by amount needed for volume.
1. Clean red peppers in prep sink to remove dirt and soil.
2. Cut in half lengthwise and remove seeds and stem.
3. Julienne 1/2” thick.
4. Add the following ingredients to red peppers and toss.
1 teaspoon – Extra Virgin Olive Oil per 8oz weight peppers
1 pinch – Salt
1 pinch – Pepper
1/2 teaspoon – Garlic (minced)
5. Spread mixed ingredients evenly over sheet pan.
6. Cook in MERRYCHEF on ROAST VEG two times.
7. Remove from oven and cool at room temp for 5 minutes.
8. Transfer to refrigerator and cool until internal temperature is between 32 and 40 degrees within four hours.
Transfer to storage container, label, date and refrigerate.
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Pico de Gallo (Recipe Guide)
Yield: 2 Quarts
Shelf Life: 4 Days
Add the following ingredients to mixing bowl and whisk.
3/4 cup – Lemon Juice
1.5 Tablespoon – Honey
1.5 teaspoon – Cayenne Pepper
1.5 Tablespoon – Salt
1 Tablespoon – Paprika
1 Tablespoon – Cumin
Add the following ingredients to mixture, and hand or spatula mix.
3.5 pounds – Tomato (small dice & well drained)
3/4 cup – Yellow Onion (chopped)
1/2 cup – Cilantro (chopped)
2 Tablespoons – Garlic (minced)
Ensure all ingredients are fully mixed together.
Transfer to storage container, label, date and refrigerate.
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