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Recipe: Plantain Breakfast Burrito with Pico de Gallo

Posted on 19th May 2015 by Jonathan O'Brien
Alternative title: Your breakfast this morning probably wasn't as good as this.

Did you know it's National Vegetarian Week? No? Well, now you do. If you're already vegetarian then we've got the perfect recipe for you. If you're not, then why not show some solidarity with our meat-free friends? Lee Watson's breakfast burritos from his new book, Peace and Parsnips, is mouthwatering. It's also a burrito that you're allowed to eat for breakfast. If that isn't living the dream then I don't know what it.


Plantain Breakfast Burrito with Pico de Gallo


Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. In Mexico, home of the burrito, breakfast differs from lunch in only minor detail – restaurants serve dishes almost identical to any other time of day. Pico de gallo is a classic, and easy enough to assemble for breakfast – although having a bowl of pico de gallo in your fridge is never a bad idea at any time of day. It can be found all over Mexico and Central America and bizarrely translates as ‘beak of rooster’. If you’re not serving your burrito with pico de gallo, I recommend mixing some fresh coriander leaves and tomatoes into the filling. Qué rico!


2 large green plantains

2 tablespoons cooking oil

1 onion, finely diced

1 red pepper, deseeded and finely diced

240g firm tofu or tempeh, well drained and mashed with a fork

3 cloves of garlic, peeled and crushed 1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1⁄2 teaspoon ground turmeric


1⁄2 teaspoon sweet paprika 1⁄2 teaspoon oregano

1–2 green chillies, deseeded and finely sliced (jalapeños would be perfect)

a large pinch of sea salt

4 large wholewheat tortillas (must be fresh
– stale tortillas will crack when rolled – and they dry out very easily, so keep them covered; gluten-free tortillas are available)

1 x pico de gallo

Make the pico de gallo. Peel the plantains with a potato peeler, then halve them lengthways and chop them into 1cm chunks. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelized. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5–7 minutes. Set aside, uncovered.

Add the rest of the oil to the pan. On a high heat, sauté your onions and peppers (that’s posh frying) and stir well. After 5 minutes, when they are beginning to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt. Cook and stir for a further 5–7 minutes, adding 1 tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.

Wipe out the frying pan with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.

Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.

Salsa verde is also amazing lathered over burritos or served on the side. Serve these burritos warm, with more fresh chillies or chilli sauce. POW! 


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