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Breakfast dinner or upside down night is one of my favorites. It saves time, money and a great vegetarian choice. Here is a burrito that checks all the boxes, protein, healthy fats and lots of colors. When planning for the next three days of meals, make this burrito first. Make head two batches of flour tortillas (Chinese Burrito) sautéed onions and peppers and creamy Chipotle dressing (Mexican Polenta Bowl) for two other meals this week. Once 5pm rolls around, you will be ready to tackle dinner and will be sitting on the couch watching Netflix before you know it!
**When making this Burrito for breakfast quickly, no need for the chipotle dressing, or fancy spinach tortilla, just use prepared corn or flour tortilla, salsa and cheese.
Grain Free Flour Tortilla Wraps or Prepackaged
Scrambled Eggs
French Fried Potatoes
Russet Potatoes or sweet potatoes, seasoning , 2 tablespoons of grape seed or avocado oil.
Process on cone 3, add oil and seasoning.
Place in electric skillet set temp to 350, cover and cook for 10 minutes.
Turn with metal spatula and cook for additional 10 minutes.
Sautéed red, green and yellow peppers slices
preheat skillet to medium.
Add 1 teaspoon of avocado oil.
Add sliced peppers saute for 2 minutes.
Chiplote Dressing
¾ cup raw cashews
½ cup water
2 tablespoons lemon juice
¼ teaspoon sea salt
1-2 teaspoon maple syrup or agave nectar
2-3 whole chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)
(IF you are out of this sauce or can't find, use a dash of cayenne pepper and about 1/2 teaspoon smoked paprika)
1 pinch or smoked paprika
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