After climbing the Mount Everest of [clean] clothes on my floor and shuffling through the copious amounts of paper that litter my table I made a burrito.
It wasn’t just any burrito, but a super delicious, gluten free one.
although that should be obvious because I have Celiac disease… and if I made a regular one it would have been for Mr. K.
It is easy to make, cheap, and looked pretty.
What you will need for the Gluten Free Burrito:
Udi’s Gluten Free Tortilla
2 Tbs of Black Beans (you can use more, I just am not a huge beans person so I just want a little)
1 Whole Egg (preferably organic, dark yolk)
2 Egg Whites
1 Sprig of Fresh Chives
Little bit of Salsa and Cholula (or the Trader Joes version)
I pour the egg whites into a hot pan and then crack the whole egg on top, so it is sort of one HUGE egg king. I splash the hot sauce on top of it as it cooks and flip.
Then I heat up my tortilla, if you have a calm morning you can do this on a pan. If your mornings look like mine, just microwave it for 30 seconds.
Put the beans on the tortilla first, then trap them with your mega egg. Then place the chives and salsa on top with a sprinkle of cheese.
Ideally you would use 3 Cheese Mexican Blend, but as a broke college student my choices were between the blueberry goat cheese I had from a few weeks ago and parmesan. It was still yummy.
If you are dairy free this is where you would joyfully put your Daiya cheese.
And there you go! This is super easy and the combination of it all is so satisfying to the taste buds as well as keeps me full until lunch time hits. Let me also say I eat breakfast around 8:40-9:30. So if you are up at 7am eating breakfast, it may not tide you over.
Okay, I have to go now because I think my teacher is now aware that I am indeed NOT typing the notes from the board but typing this instead. #balance.
Until next time,