Burritos de Desayuno Vegetarianos

Ingredientes

• 1 pint cherry tomatoes (halved)
• 1/2 cup shallots (thinly sliced)
• 1 teaspoon olive oil
• 1/2 teaspoon ground coriander (or cumin)
• Salt and pepper to taste
• 8 eggs
• 1 cup shredded pepper Jack cheese
• 1 cup chopped kale
• 4 whole-grain tortillas (8-inch)
• 1/4 cup garlic hummus
• 1 avocado (sliced)
• Fresh cilantro
• Hot sauce

Preparación

1. 1

   Preheat oven to 350°F.

2. 2

   Toss tomatoes, shallots, olive oil, and coriander together; season with salt and pepper. Arrange tomatoes and shallots on a baking sheet and roast until shallots are golden and tomatoes release their juices, 25 minutes.

3. 3

   Beat together eggs and season season with salt and pepper.

4. 4

   Coat a nonstick skillet with nonstick spray, pour eggs into skillet over medium-low heat and cook, scraping long ribbons through the pan with a rubber spatula, until large curds begin to form but eggs are still wet.

5. 5

   Off heat, fold in cheese and kale.

6. 6

   Toast tortillas over low heat on stovetop until warmed through and slightly charred on each side.

7. 7

   Spread 1 tablespoon hummus on each tortilla then divide tomato mixture, egg mixture, and sliced avocado between tortillas. Sprinkle cilantro and hot sauce (if using) over eggs then roll each tortilla into a burrito by first folding the bottom side up and over the filling, then folding the side in and rolling tightly, ending seam-side down.