The careful reader will notice, on a rare occasion I’ve precluded a recipe with the initials SOP. This is a category reserved specially for those items which Jo and I believe should be established within a cooking repertoire. They are simple, typically quick recipes. And above all, they are guaranteed to please any crowd or singleton. These are the standard operating procedures for quintessential recipes fit to please even the most skeptical of palates. I mean, who would complain about getting to eat salsa with breakfast!?! In an ode to our big brother (Casey), I bring you…the breakfast burrito, otherwise known in South Texas as the breakfast taquito. Casey loves him some burritos, and breakfast is no reason not to have one! And because these are called ‘breakfast’ doesn’t mean that they can only be eaten in the A.M. hours….when things are wrapped in a tortilla, time is no prison 😉 Now, they can be made for any regular breakfast, but they also serve as the perfect hangover food!
Sara’s or Jo’s Favorite Potatoes, or even Papas refritas
bell pepper, diced (whatever color you like..I like red, here I’ve used purple since that’s what I had)
1 medium onion, diced
spinach, roughly chopped (a big handful, or about 1 stuffed C worth)
2-4 cloves garlic, minced
*optional jalapeño, minced
1 tomato (green or red) – cooked or used on top as a garnish
*optional pinch of cayenne for S&J level heat
salt and pepper to taste
beans (black or pinto, regular or refritas)
salsa and/or fresh cilantro
tortillas; flour or corn (make sure they are lard/cholesterol free; make sure they are gluten-free if need be, or take a stab at homemade)
1. Preheat oven to 350°F. Place a stack of tortillas wrapped in foil into oven to warm about 10 minutes – leave in oven but turn off heat after that.
2. When preparing potatoes, add onion, garlic, and jalapeño (if using) at the same time as adding the potatoes. Cook about 10 minutes.
3. Add red bell pepper (and tomato if using inside) to skillet and sauté for about 5 minutes. Add water per specific potato recipe chosen, and let simmer (covered) until all liquid is gone and potatoes are tender. Add spinach, cover and let steam a few minutes. Stir to blend. Salt and pepper to taste.
4. Assemble: place warm tortilla on plate, top with potato/veg mixture, top with tomatoes, salsa, and/or cilantro. Roll up and enjoy with glass of OJ or Tequila Sunrise, or a scrumptious 1:1 ratio of pineapple juice and apple juice.
*Caution: These are easy to overstuff, so make sure you have a fork handy 😉
*Acceptable variations and additions: You could serve either alongside, if not inside, refried beans with the taquitos. Fresh chopped cilantro is always a pleasant addition, if that’s how you roll. Breakfast taquitos are also the perfect delivery device for those who snub particular veggies – I chop up broccoli small enough to go unnoticed by Dad (even though I tell him it’s in there – I never “sneak” food to anyone without prior consent). Fresh fruit such as grapefruit and/or oranges sprinkled with some cayenne also provides a tasty kick! Or for going really nuts, grilled/caramelized pineapple…ooh…