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  • Vegetarian
  • Nut free

Nourish Cowichan: Breakfast Burrito

Recipe was provided by: Fatima DaSilva – Nourish Cowichan
Yield:   50 servings
Serving Size:   1 burrito
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Ingredients

  • 80  ml (⅓ cup) olive oil
  • 550 g (8 cups) of finely chopped cauliflower
  • 2 medium diced sweet onion
  • 4 diced bell peppers
  • 24 large eggs whisked with 2 tbsp ground cumin
  • 8 diced tomatoes
  • 4 cups of cooked white beans (or other beans or even small, diced yams)
  • 6 cups of grated cheese of preference (it can be mixed cheeses, such as a mix of feta and cheddar)
  • 2 bunched of chopped green onions
  • 1 bunch chopped parsley (optional)
  • Salt to taste
  • 50 Tortilla wrappers of your choice

Optional: salsa, cilantro

Method

Step 1

In a large skillet over medium/high heat with the olive oil sauté the onions, cauliflower, and peppers until soft (5 to 7 minutes). Add the eggs, diced tomatoes and cooked beans. Stir continuously until eggs are cooked.

Step 2

Remove from heat and add green onions, grated cheese and parsley. Add salt to taste.

Step 3

Let mix cool before assembling with your tortilla wrappers. You may add salsa if you wish and other herbs such as fresh cilantro.

HACCP

  • Cook: eggs until internal temperature reaches 74° C for at least 15 seconds.
  • Cooling: from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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