Breakfast Burrito
A foolproof way to enjoy a breakfast favorite.
Ingredients
- 1 cup Moong Dal rinsed and soaked overnight
- 1 1/3 cups Water or enough to make a thin mixture when it is blended
- 1/2 tsp Salt or to taste
- 1/2 tsp Turmeric for color
- 1 tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Drain the soaked moong beans and rinse well
- Put moong beans and rest of ingredients into high speed blender
- Blend until smooth. It should look like a really thin mixture.
- To Cook: Heat griddle or nonstick skillet hot enough to cook pancakes
- Put rice paper down on dry griddle, and cover with about 1/4 c of batter, or enough to put a thin layer onto the rice paper up to the edges
- While the mixture is cooking, you can add omelette type ingredients like green onions, or frozen thawed spinach, or small amount of salsa, or sauteed onions and mushrooms, and or a sprinkle of vegan cheese.
- Allow bottom of rice paper to get lightly brown, and the top of the omelette should look like a pancake with the mixture solidified and bubbles on top.
- Top the entire omelette with a wheat flour tortilla and press it down
- Flip entire omelette onto the tortilla. Wait briefly for it to warm up, and bend the mixture in the middle so it looks like a folded omelette with a tortilla cover.
- Make sure both sides of the omelette/tortilla mixture are browned.
- Put onto plate of cutting surface and divide into two portions.
- Serve with potatoes or beans and rice, avocado, and extra salsa.
- The first time I tried to roll the tortilla with the omelette inside and it was difficult, so found just folding it yielded a great result.