BIG BREAKFAST BURRITO RECIPES

Steps:

• Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
• Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.
• Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.
• Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.

Steps:

• Preheat the oven to 200 degrees F.
• Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use. Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
• Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
• To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
• Serve the burritos with the salsa, and pickled jalapenos.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
• Combine all the ingredients and stir well. Let salsa sit for 30 minutes for the flavors to blend.
• about 3 cups