Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos - Post Image

Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos

May 31, 2016

What’s your breakfast of choice? When I have time, I opt for a streaming hot bowl of oatmeal.

However, I’m sure there are mornings when you have no time to eat because your rushing out the door. On those days, these breakfast burritos are an absolutely must have. Just grab one and eat on the go!

One of the reasons I love breakfast burritos is because they’re really easy to make ahead of time and freeze. I love making a batch on Sundays and then wrapping them up & freezing.

These breakfast burritos aren’t your average kind of burrito, that’s for sure. These are made with fluffy eggs, homemade quick and easy nut free basil pesto, roasted red peppers and of course, GO VEGGIE Vegan Parmesan Grated Topping. They’re savory, fresh and very easy to make.

I make my pesto nut free to that kids or adults with a nut allergy would be able to enjoy these.

If you'd like, feel free to double the recipe to make more burritos!

Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos


1/3 cup uncooked quinoa

2/3 cup water

2 handfuls organic spinach

2 tablespoons lemon juice

2 tablespoon olive oil

5 large basil leaves

1 tablespoon Go Veggie Parmesan

2 garlic cloves

water to thin, if necessary

6 eggs, beaten

1/2 cup diced roasted red peppers, from the can

4 whole wheat tortillas


Add water and quinoa to a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes, fluff with a fork and remove from heat.

While the quinoa is cooking, prepare the pesto: In a food processor or high powered blender, add spinach, lemon juice, olive oil, basil, Go Veggie Parmesan and garlic. Process until smooth. Add a tablespoon or two of water if necessary. Add salt and pepper to taste. Once quinoa is cooked, stir in the pesto and set aside.

Grease a large nonstick pan with cooking spray and place over medium heat. Add in eggs and as eggs begin to cook on the edges, pull away from pan with a spatula or wooden spoon. Season with salt and pepper. Cook until no longer liquid-like. Immediately remove from pan and transfer to a bowl.

To make the burritos: Lay 1 tortilla out flat, add in 1/4 of scrambled eggs and 1/4 of quinoa mixture. Roll up burrito-style, tucking in ends as you go. Repeat with remaining burritos. Makes 4 burritos.

Burritos can be wrapped and frozen for up to 3 months.

My love for enchiladas is pretty close in line with my endless love for nut butters. I hate to compare the two, but it’s true when I say I’d adore them any way they’re served.

During my recent trip to Santa Fe, my Mom and I enjoyed the most unique and flavorful enchiladas. Each restaurant presented them with the most beautiful creative and flavorful sauces ranging from smoky red chile, mole, Hatch green chile and the beloved salsa verde. The best part about these sauces is that they have plenty of uses; dip your chips, smother your eggs and coat your meats. SAUCE PARTY.

I’m guessing that most of you have tried red sauce based enchilada recipes, but have you ever had a GREEN enchilada? Being half hispanic, my Mom has taught me that creating sauces from scratch is essential to flavorful and authentic enchiladas. Trust me, you won’t regret creating your enchilada sauce from scratch, especially when it’s as fresh and flavorful as these salsa verde chicken enchiladas.

Blog by: Ambitious Kitchen