Pressure cooker breakfast burrito

Pressure cooker breakfast burrito

Another great meal for breakfast time that will set you up for the rest of the day.

Pressure cooker breakfast burrito

Pressure cooker breakfast burrito

INGREDIENTS
Serves 4
2 tablespoons of olive oil
8 eggs, peeled and diced
1⁄4 cup red onion, diced
1⁄2 cup tomato, diced
1⁄4 cup cilantro, chopped
1⁄4 cup water
1 teaspoon of  salt
4 large tortillas
1 cup of cooked black beans, warmed
1 avocado, peeled and sliced

This is optional: soy sour cream or Sour cream
This is optional: Shredded vegan Cheddar or Cheddar cheese

1. Heat the olive oil in the pressure cooker over medium to high heat. Add the eggs, stir until well coated, and sauté for a couple minutes. Add the onion, tomato, cilantro, water, and salt.

2. Lock the lid safely into place. Bring to high pressure and maintain for 6 minutes. Remove from the heat and quick-release the pressure.

3. Steam or microwave the tortillas until softened, then lay one tortilla on a flat surface to build the burrito. Place one fourth of the egg mixture, one fourth of the drained beans, and 1⁄4 of the avocado slices in a line in the center of the tortilla.

4. Roll your burrito by first folding the sides of the tortilla over the filling. Then, while still holding the sides closed, fold the bottom of the tortilla over the filling. Next, roll the burrito from the bottom up, while still holding the sides closed and pushing the filling down into the burrito if it tries to spill out. Repeat for remaining burritos.

5. Top with sour cream and/or cheese, if desired.

Did you know?

More eggs are eaten in china than anywhere else in the world, no surprise considering the population really.

A man called Howard Helmer holds the record for most omelets made in 30 minutes, he made a whopping 427.

On average a hen lays between 250 and 270 eggs in a year, some manage to lay more than 300

Pressure cooker breakfast burrito

1 Comment
  1. Reply Mandy July 1, 2015 at 9:51 pm

    Crock Pot Bean Soup 1 bag mixed beans, rinsed2 leeks, chppeod3 – 4 carrots, cut into coins4 – 5 stalks of celery, chppeodveggie broth or water and 2-3 bullion cubes1 tbsp Herbs de Provencegreens, chppeod. optionallemon, salt, and pepper to tasteHere’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before, 5 minutes the morning of, and it’s pretty much ready to go when you’re back from work.The night before: To the crock pot, add the chppeod veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.

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