Trail Recipe: “Ruburritos” for Breakfast

When jeeping for a long period of time, nothing is more important than a hearty breakfast.  On our recent trip along the Rubicon Trail, we woke to a chilly Sierra morning and I decided to warm up with some breakfast burritos.

Said chilly morning at Rubicon Springs.

These are a twist of my friend Andy’s amazing breakfast burritos from Moab.

So what do you get when you merge the Rubicon with burritos?  Ruburritos (thanks Jesse!)

What you will need:

  • One bag of Beyond Meat beef crumbles (feisty or beefy)
  • A bunch of potatoes (I used 5 large size yellows)
  • Large flour tortillas
  • 1 cup Daiya cheddar cheese
  • Gourmet Salsa
  • Olive oil
  • Salt/garlic salt (to taste)
  • Vegan Sour Cream (Tofutti is best – but I forgot it at home!)

Start by dicing the potatoes.  Once diced, place into an oiled frying pan.  I love my Lodge cast iron pan for these.

Pan fry until they need about 4 minutes of cook time (barely crunchy).

Add the entire bag of Beyond Meat crumbles, stir well.  Allow to cook.  Sprinkle garlic salt/spices to taste.  Keep stirring.

At this stage, we added the Daiya.  This really pulled everything together which worked well.  But, I would have probably preferred to add the Daiya later in the wrap.

Warm the tortillas on the grill or near the campfire.

Add the potato/Beyond Meat/Daiya mixture into the warm tortillas.  Add Salsa and sour cream.

Wrap them up and enjoy!

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