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.
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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