Tucson Breakfast Burro

Dairy Free
Health score
16%
Tucson Breakfast Burro
45 min.
6
297kcal

Suggestions


Start your day off right with a Tucson Breakfast Burro, a delightful and hearty morning meal that’s perfect for brunch or breakfast. This dairy-free recipe is not only packed with flavor but also offers a satisfying balance of protein, healthy fats, and carbohydrates, making it a nutritious choice for anyone looking to fuel their day.

Imagine the aroma of sautéed onions and bell peppers wafting through your kitchen as you prepare this delicious dish. The combination of thickly sliced lean deli roast beef or hearty black beans creates a savory filling that’s enhanced by the warmth of a cinnamon stick and the zesty kick of bottled tomato salsa. Each bite is a burst of flavor, wrapped snugly in a warm flour tortilla, making it easy to enjoy on the go or at the breakfast table.

With a preparation time of just 45 minutes, this recipe serves six, making it ideal for family gatherings or weekend brunches with friends. The Tucson Breakfast Burro is not only a treat for your taste buds but also a visually appealing dish that will impress your guests. So, gather your ingredients and get ready to whip up a breakfast that’s as delicious as it is satisfying!

Ingredients

  •  cinnamon sticks 
  • large egg whites 
  •  flour tortilla warmed thin
  • 0.5 medium onion chopped
  •  bell pepper green red cored seeded chopped
  • 1.5 lb roast beef black lean drained sliced for machaca for a nonmeat protein cut into matchsticks (or a 15-oz can or pinto beans, , )
  • cups salsa 
  • 0.8 cup vegetable broth low-sodium
  • 1.5 tbsp vegetable oil 

Equipment

  • frying pan

Directions

  1. To make machaca, heat oil in a skillet on medium heat.
  2. Add onion and pepper and sauté about 3 minutes. Stir in meat and continue sautéing until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste.
  3. Remove cinnamon stick.
  4. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up.
  5. Place on a plate and spoon remaining salsa over each burro.
  6. Self

Nutrition Facts

Calories297kcal
Protein38.87%
Fat29.78%
Carbs31.35%

Properties

Glycemic Index
12.67
Glycemic Load
4.94
Inflammation Score
-7
Nutrition Score
22.082173803578%

Flavonoids

Luteolin
0.94mg
Isorhamnetin
0.46mg
Kaempferol
0.07mg
Quercetin
2.3mg

Nutrients percent of daily need

Calories:296.88kcal
14.84%
Fat:9.99g
15.37%
Saturated Fat:2.79g
17.44%
Carbohydrates:23.66g
7.89%
Net Carbohydrates:20.12g
7.32%
Sugar:5.46g
6.06%
Cholesterol:64.64mg
21.55%
Sodium:2506.12mg
108.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.34g
58.67%
Vitamin C:69.32mg
84.03%
Vitamin B3:10.84mg
54.21%
Calcium:395.9mg
39.59%
Vitamin B6:0.68mg
34.02%
Vitamin B12:1.93µg
32.21%
Phosphorus:316.21mg
31.62%
Zinc:4.48mg
29.86%
Selenium:16.23µg
23.19%
Iron:3.97mg
22.08%
Manganese:0.41mg
20.31%
Potassium:638.19mg
18.23%
Vitamin B2:0.28mg
16.72%
Vitamin B1:0.25mg
16.54%
Fiber:3.54g
14.15%
Vitamin K:13.74µg
13.08%
Magnesium:47.27mg
11.82%
Folate:45.97µg
11.49%
Vitamin A:491.29IU
9.83%
Vitamin E:1.42mg
9.49%
Copper:0.19mg
9.34%
Vitamin B5:0.61mg
6.08%
Source:Epicurious