Chopin: Nocturne #2 in E Flat
Gary Moore ~ Parisienne Walkways
Temple of the Dog ~ Hunger Strike
INXS ~ Need You Tonight
Sweet ~ Alexander Graham Bell
P!nk ~ U + Ur Hand
Guns N' Roses ~ Sweet Child O' Mine
Buckcherry ~ Brooklyn
Dinah Shore ~ It's Easy To Remember
Thunder ~ Loser
Texas ~ Say What You Want
Harry Connick Jr ~ Jambalaya
Fiona Apple ~ I Know
The Zutons ~ Valerie
The spring sun is shining, there is smokey chipotle hued cavolo filling cooking away in the skillet and there are breakfast burritos to be had for breakfast. I am well enough to be venturing out with ML and the four legged fella for a walk straight after...what is there not to be happy about? Happy Sunday all...
I created this recipe when I had a huge bag of cavolo kale to use up and some shop bought gluten free tortillas BFree...a thousand ingredients in them and sadly yeast being one of them. Not perfect for me but the closest I've come to flour tortillas since going gluten free. I was wanting to make a breakfast burrito that I could make many of at once and put most of them in the freezer for future breakfasts. I've made this recipe twice now..the first batch disappeared quickly between myself and my sister. All in the spirit of testing I'll have you know..lol. Ahem! Anyway so today I doubled the filling and when back from my walk I will be stood folding burritos for the freezer. Marvellous. I look forward to that. What a fib..rolling of burritos and spring rolls is one of my kitchen chores! Ah well..still happy! lol.
The filling is beautiful in colour and packed with flavours and a huge hit of heat from the Padron chillies and the chipotle chilli powder. I made an avocado cream sauce to complement it and it works really well. The tortillas are an interesting product...light, kinda easy to fold and are the perfect flavour for a gluten free product, meaning they don't overpower the filling but it would be hard to do that lol. I really loved these burritos and look forward to having them again on many more sunny mornings to come. Let me know what you think....
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| Rocket & Roses Breakfast Burritos with Spicy Cavolo Filling |
Rocket & Roses Breakfast Burritos with Spicy Cavolo Filling Makes 4
(Original recipe from the Rocket & Roses Vegan Kitchen)
4 small gluten free tortillas of your choice
Filling:
1 tbsp coconut oil (optional)
1 small red onion, halved and sliced
3 cloves garlic, peeled and thinly sliced
2" piece of fresh ginger, peeled and grated
2 Pardon green chillies, de-seeded and finely chopped
2 mini yellow bell peppers, sliced
3 mini orange bell peppers, sliced
4 mini red bell peppers, sliced
3 fresh plum tomatoes, cored, semi-seeded and chopped
1/8th tsp chipotle chilli powder
8 cavolo kale leaves, de-stalked and chopped
1 14oz tin of borlotti beans, rinsed and drained
Himalayan salt and freshly cracked black pepper to season
Avo Sauce:
1 large ripe avocado, de-stoned and skinned
Juice of 1 lime
1 tbsp garlic infused oil
1/8th tsp chipotle chilli powder
Trace amount of Himalayan salt to season
In a large skillet gently heat the coconut oil and then throw in the red onion, stirring often cook for 5 minutes until softened. Toss in the chilli, garlic, ginger and cook until the garlic and ginger becomes fragrant. Add in the bell peppers, tomatoes, beans and chilli powder and stir well. Cover and allow to cook over a low heat for 5 minutes. Add in the chopped cavolo and stir well and once again cover, cook for another 5 minutes until the cavolo has wilted. Season with salt and pepper. Set to one side.
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| Spicy Cavolo filling smoking away in the skillet ~ beautiful colours |
Whilst the filling is cooking, place the avocado sauce ingredients into a blender, processor or mash together by hand. Blitz until you have a smooth, creamy sauce. Season with salt and then set to one side.
To assemble:
Take one tortilla and lay it down in front of you. Spread some avocado sauce over the tortilla and then spoon 1/4th of the filling down the centre of the tortilla. Fold the sides over and then fold up from the bottom until completely closed and set carefully to one side. Repeat with the remaining three tortillas.
Clean out the skillet to remove an filling bits and then place the skillet over a med/high heat. Once the skillet has heated back up, place the burritos fold side down into the pan. press down gently with a spatula and allow to cook for 4 minutes then carefully flip over and cook for a further 4 minutes until heated through. Serve...
Enjoy!
Thanks for stopping by and I hope your Sunday has been a great one...
~Red~
