Saturday, October 23, 2010
We ran into friends, Joy and Hannes today. Vegetarian, fans of Portland, stellar taste in music...all around our kind of people! The topic of brunch came up and made me so hungry for something brunch-like, such as breakfast burritos.
Actually, more like tacos. But, our intention was to make burritos! We didn't realize how tiny our tortillas were when we were rolling them out and cooking them but when it came time to fill them, it became very obvious! We also spent very little time worrying about making them perfect circles. Because this recipe is so fantastic, it has been easy to stick to my guns and not buy tortillas.
The burrito buffet included: roasted potatoes; tofu (pressed, then sauteed in olive oil and sprinkled with sesame parm); roasted veggies: carrots, red pepper, zucchini, red onion, and mushrooms; sauteed spinach and garlic (which I mixed with the roasted veggies after it was finished cooking); black beans mixed with salsa; fresh tomatoes and Sheese Mexican Style spread (great on tacos or other things with various flavors but too strong to eat on its own or as a dip).