Green Goddess Breakfast Burritos
For the burritos:
2 large “burrito-size” green tortillas (at least 12-inches in diameter)
2 very large fresh collard green leaves, center stem removed
1 cup jack cheese, shredded
1 avocado, thinly sliced
1 cup sweet potatoes, cooked and chopped
1 cup spinach, sautéed
1/2 cup black beans, lightly mashed with fork
4 large Pete and Gerry’s Organic Eggs, over easy
Serve with: fresh limes, guacamole, Greek yogurt, salsa, salsa verde, hot sauce of choice
For the cilantro pepita pesto:
2 cloves garlic, peeled and inner green sprout removed
1/2 cup toasted pepitas (pumpkin seeds)
1 teaspoon lime juice
1/2 cup Italian flat-leaf parsley leaves and tender stems
1/2 cup green kale, chopped
1/4 cup cilantro leaves and tender stems
1/4-1/2 cup extra-virgin olive oil
1/4 teaspoon sea salt, or to taste
1/8 teaspoon black pepper, or to taste
For the shiitake bacon:
4 ounces shiitake mushrooms
2 tablespoons olive oil
1/4 teaspoon soy sauce
1/4 teaspoon salt
2 tablespoons grapeseed or other neutral-flavored cooking oil
To make the cilantro pepita pesto:
Pulse garlic and pepitas in food processor until chopped. With the food processor running, add lime juice, parsley, kale, and cilantro. Very slowly drizzle in 1/4 cup olive oil until herbs are sufficiently chopped and desired consistency is achieved. Drizzle in up to an additional 1/4 cup olive oil if needed.
To make the shiitake bacon:
- Remove stems from 4 ounces shiitake mushrooms and slice mushroom caps into 1/4-inch strips. Toss with 2 tablespoons olive oil, soy sauce, and salt.
- Allow to marinate for 5 minutes.
- Heat grapeseed or other neutral-flavored oil in large frying pan over medium heat. Add shiitake mushrooms and sauté until crisp, about 10 minutes. Allow mushrooms to cool.
Assemble the burritos:
- For each burrito, lay one tortilla on a flat surface. Lay a collard green leaf on top.
Spread 1/2 cup of shredded cheese across collard green leaf about 1/3 of the way from the edge of tortilla closest to you, and leaving about two inches of space on either side. Top with half the avocado slices, 1/2 cup cooked sweet potatoes, 1/2 cup sautéed spinach, a handful of shiitake bacon, and 1/4 cup of black beans. Gently place the 2 over easy eggs on top, then drizzle with 2 tablespoons of pesto (see notes for pesto recipe).
Carefully fold the sides of the tortilla around the “ends” of the burrito, then gently roll the burrito up, ending with the seam side down.
Repeat for second burrito.
Warm the burritos:
Very lightly grease a cast iron skillet or frying pan with oil, and place pan over medium-high heat. Place the burritos seam side down in the pan. Gently press down to expose more of the tortilla to the heat.
Once the tortilla browns, carefully turn the burrito over to brown the other side and melt the cheese inside.
Remove the burritos, place on serving plates, and serve with forks and knives or wrap the warmed burritos in paper or foil to eat with hands.