We’re going home tomorrow!! Yaayyy! Wow, I can’t believe we’ve been in New Zealand for over 2 months. It feels so bittersweet. We really love Wellington and are so sad to be leaving, but we also miss all of our friends and family in KC and are so excited to see everyone again. Overall, I’m just really excited for what’s to come!
We’ve had a really good last couple weeks. Last week, we took a gorgeous ferry ride from the north to the south island through the Marlborough Sounds and then rented bicycles and rode around the picturesque vineyards of Marlborough (New Zealand’s wine region) and did a bunch of wine tastings. Then this past weekend, we walked the entire Skyline walkway which is this hike that goes all along these ridges surrounding Wellington with beautiful views over the ocean, the bay, and the city. The picture at the top of the page was taken on top of Mount Kaukau about halfway through our hike where we stopped for lunch. There were amazing 360° views with mountains and ocean as far as the eye can see.
Our hike is actually how these breakfast burritos came about because we needed a filling, portable lunch to take with us. These burritos are super healthy, and easy to make. You could make them on the weekend, freeze them, and warm them up in the morning for a hot, delicious breakfast on the go, or bring them to work for a energy-boosting, super-satisfying lunch.
We brought 5 burritos on this long, 5 hour strenuous hike, and each of us only ate one burrito – these will keep you full for a LONG time.
As far as substitutions go, I made homemade whole wheat tortillas because I had time and they’re delicious and have no preservatives (I will be posting the recipe for these soon!), but, you can just buy whole wheat tortillas from the store of course. The recipe will make 4 burritos using 10″ tortillas (what I used), so if you use 8″ tortillas, it would probably make about 6 burritos.
You can substitute the swiss chard with any leafy green: spinach, kale, collards, etc. And you could substitute the hummus with just about any kind of cheese (but we really enjoyed the hummus!). The sweet potato is really integral to the flavor, so I wouldn’t substitute it. In New Zealand, they call sweet potatoes “kumara” which is the Maori word for it and they have all different colors and kinds, which is why it looks like I’m using normal potatoes and sweet potatoes in the photo, but I’m not, it’s all sweet potatoes, I promise! Finally, to make it vegan, simply omit the eggs.
These healthy and ultra satisfying breakfast burritos are delicious and nutritious. They are easy to make and freeze well for a fast, hot portable breakfast or a filling, energy-boosting lunch!
- 2 T olive oil
- 3/4 lb sweet potatoes, cut into 1/2" cubes
- 1/2 medium yellow onion, diced
- 3 cloves of garlic, minced
- 2 large swiss chard leaves, stems and leaves separated and chopped
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 4 eggs
- 1 can of black beans, rinsed and drained
- 1/2 cup hummus
- 4 10" whole wheat tortillas
- salsa/hot sauce (optional)
- 1. Heat a large skillet to medium high heat and add 1 T olive oil. When the oil is hot, add the sweet potatoes and cook for about 5 minutes stirring occasionally.
- 2. Next, add, the onion, garlic, and swiss chard stems and stir. Cook for another 5 minutes or so until sweet potatoes are soft but not mushy.
- 3. While the veggies are cooking, crack your eggs into a bowl, add salt and pepper, and whisk them with a fork.
- 4. When sweet potatoes are almost done, add the cumin, chili powder, salt and pepper, and stir for one minute. Finally add the swiss chard leaves and a couple tablespoons of water. After a couple minutes when the leaves have cooked down, take the pan off the heat, put the mixture in a bowl and set aside.
- 5. Now scramble the eggs. Clean out the pan, set it on medium low heat, and add a little more olive oil. When it's hot again, add the eggs and use a spatula to scramble the eggs. When they are done to your liking, put the scrambled eggs in a bowl and set aside.
- 6. Now, set up your burrito wrapping station. Set out your bowls of veggies, eggs, black beans and hummus. Set up a chopping board with your tortillas nearby. Put a tortilla on your chopping board. First, spread 2 T of hummus in the middle, then add a small handful of black beans so they stick to the hummus, then spoon about 1/2 cup of the sweet potato mixture on top of that, and then 1/4 of the scrambled eggs. Next, wrap your burrito by folding the two ends over the filling and folding the two sides in on top of the ends, and set it seam side down on a plate. Repeat with 3 remaining tortillas.
- 7. Wipe out the skillet, set it over medium high heat and add 1 tsp of olive oil. When pan is hot, add 2 burritos, seam side down. Let cook for about a minute until they are golden brown and flip. Let cook for one more minute and remove from pan. Repeat with rest of burritos.
- 8. If eating right away, enjoy with salsa or hot sauce! If storing for later, let them cool and then wrap them individually in plastic wrap and freeze.
Adapted from this Cookie + Kate recipe