Oyster Mushroom & Roasted Potato Monster Breakfast Burritos with Southwestern Salsa
Using Oyster mushrooms acts as a substitute for meat in this burrito, if you’re looking for a Meatless Monday morning option! Consider using Sigona’s Baklouti Green Chili Oil or Sigona’s Smoky Chipotle Olive Oil to give these burritos a little heat and flavor you can’t match any other way. You won’t regret it!
As for the salsa, you can make your own salsa, but since we know most of you are in a hurry come breakfast time, why not use a shortcut and pick up one of our pre-made salsas!
Oyster Mushroom & Roasted Potato Monster Breakfast Burritos with Southwestern Salsa
Using Oyster mushrooms acts as a substitute for meat in this burrito, if you're looking for a Meatless Monday morning option! Consider using Sigona’s Baklouti Green Chili Oil or Sigona’s Smoky Chipotle Olive Oil to give these burritos a little heat and flavor you can’t match any other way. You won’t regret it! As for the salsa, you can make your own salsa, but since we know most of you are in a hurry come breakfast time, why not use a shortcut and pick up one of our pre-made salsas! Serves 1.
Ingredients
Burritos:
- 2 tsp plus 1 Tbsp, Sigona’s extra virgin olive oil, divided (such as Sigona’s Baklouti Green Chili Oil — it’s got a hot kick! — or Sigona’s Smoky Chipotle Olive Oil)
- 1 large Russet potato
- 5.5 oz. oyster mushrooms
- A pinch red pepper flakes if not using an infused oil
- Salt and pepper to taste
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 large whole wheat tortilla
- 1/4 – 1/3 cup shredded cheese such as Sigona’s Moo-Net white cheddar
- A few sprigs of cilantro or parsley for garnish, if desired
Southwestern Salsa:
- 1/4 cup prepared salsa such as Casa Sanchez
- 1/4 cup black beans drained and rinsed
- 1/4 cup corn kernels
- 1 Tbsp BBQ sauce your choice
Instructions
- Peel the potato and dice into 1/2-inch cubes. Toss with about 2 teaspoons olive oil (try Sigona’s Baklouti Green Chili Oil!) and season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast at 375°F, tossing half way through, for 20 to 25 minutes, or until cooked through and just turning crisp on the outside.
- Meanwhile, add the salsa to a small skillet over medium heat. Add the black beans and corn kernels, and then stir in the BBQ sauce. Season with salt and pepper. Let boil lightly, stirring occasionally, for about 3 minutes. Remove from heat.
- Add 1 tablespoon olive oil (seriously, try Sigona’s Baklouti Green Chili Oil!) to a medium skillet over medium heat. If not using the Baklouti, add a pinch of red pepper flakes to the olive oil. Add the mushrooms, season with salt, pepper and thyme. Sauté for about 5 minutes, then add the roasted potatoes and stir to incorporate. Turn off heat.
- Warm a tortilla for about 15 seconds in the microwave. Sprinkle cheese down the center of the tortilla, and then add the potato and mushroom mixture.
- Fold up the tortilla to make a burrito, tucking in the ends. (Check out this how-to, if needed).
- Slice the burrito in half, if desired, and serve with the salsa. Garnish with cilantro or parsley, if you’re looking to impress.
Tried this recipe?Let us know how it was!
