osborne kitchen

Recipes for small kitchens and big appetites

delicious food from the Osborne Kitchen

Chipotle Lime Breakfast Burrito

Chipotle Lime Breakfast Burrito
  • Prep time: 20-30 min.
  • Oven time: 10 min.
  • Level: Beginner
  • Leftovers: Probably

Great for groups and hanging out in the kitchen. This satisfying hand-held meal is perfect for when you have more people than seats.

Supplies

  • 2 pans (one cast iron if you have it)
  • Cookie sheet or jelly roll pan, and/or tin foil
  • Citrus juicer (hand-held is fine)

Ingredients

How many people are you cooking for?

(Default amounts are for four people.)

Salsa

  • 2 large tomato(es)
  • .5 medium-hot pepper(s), like a poblano (ancho) or Anaheim
  • .5 hotter pepper(s), like a serrano or jalapeño
  • 2 lime(s)
  • 1 tsp. Chipotle chile seasoning (grinder on 'coarse' setting, 1 tsp. ≈ 40 half twists). Add more to taste.

Burrito

  • 1 red bell pepper(s)
  • 1 cup cilantro (1 bunch ≈ 1 1/2 cup chopped, loosely packed)
  • About 7 regular sausage links. Patties and ground work too. (About 1/4 cup per person)
  • At least 4 grande-size flour tortillas (10" to 12")
  • 6 large eggs
  • 1 cup hashbrowns (1 20 oz. bag precut ≈ 1 1/4 cup, or about 3 potatoes)
  • 1 cup plain black beans (1 can ≈ 1 1/2 cup)
  • .5 cup shredded cheese, Monterey Jack or other (1/2 lb. ≈ 1/2 cup shredded)
  • 2 TBSP olive oil
  • 2 TBSP vegetable oil
  • Sour cream, about 2-3 TBSP per person
  • Salt and pepper

Instructions

Prep

  • If your sausage is frozen, thaw it out.

Salsa

Make the salsa first, so it can marinate while you make the burrito fixins.

  1. Dice the tomatoes (small chunks).
  2. Mince the peppers, seeds removed (tiny chunks).
  3. Add the seasoning and the juice from the limes.
  4. Stir and set aside.

Fixins

  1. While your cutting board is still out, dice the bell peppers and chop the cilantro. Set aside.
  2. Rinse the beans, set aside.
  3. Cook (or heat if precooked) the sausage in the regular pan. Low to medium heat. Turn often to brown on all sides. Use 1 TBSB olive oil if needed.
  4. When the sausage is done, lay it on a bed of paper towels to absorb the excess grease. Then transfer to a cutting board and use two forks to crumble it. (Sausage is easier to crumble when it’s cooked.) Keep the pan for the eggs.
  5. Start the potatoes (2nd pan; cast iron if possible). Follow the instructions on the bag (for unfrozen), repeated here:
    1. Heat 2 TBSP of vegetable oil over medium heat.
    2. Add the potatoes. Spread in an even layer and press down lightly with a spatula. Divide into fourths (for easier flipping).
    3. Cook 6-7 minutes or until golden brown on the bottom. Drizzle with additional 1 TBSP of vegetable oil, add ¼ tsp. each salt and pepper.
    4. Turn potatoes over, cook another 6-8 minutes.
  6. Preheat the oven to 300°.
  7. While the potatoes are cooking, use the sausage pan to sauté the red peppers with olive oil.
  1. Add the eggs into the peppers pan. Stir loosely to make a chunky (not fluffy) scramble. Add ¼ tsp. each salt and pepper.
  2. Lay out as many tortillas as will fit on your baking sheet.
  3. Build your burritos. About ¼ cup each hash browns, eggs and peppers, sausage, beans, and cheese.
  4. Heat in the oven until cheese is melted and tortillas are warmed up, about 10 minutes.
  1. Remove from oven and add cilantro (4-finger pinch), salsa (1/4 cup), and sour cream.
  2. Roll it up to the best of your ability and enjoy! (Wanna make it really mobile? Wrap it in foil.)

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