I have come to the devastating conclusion that there are no leftovers in my refrigerator. I oftentimes make burritos out of whatever leftovers I have to consume. From quiche to curry to spinach pie? Absolutely everything that I have eventually ends up wrapped in a tortilla shell! But today I find myself simply with the last remnants of Avocado Dip w/ Greek Yogurt, Walnuts, & Lime and some eggs. So, what else am I going to put in my burrito??
I could, obviously, actually cook. And the thought has definitely crossed my mind over the last couple of days to absolutely do so. I'm finding a distinct lack of inspiration, though. I have a plethora of produce that is almost ripe in the garden. So, the thought of buying tomatoes or peppers to cook with when I can use my own so quickly? Has zapped every bit of cooking energy out of me!
What I do have at the moment that is actually ripe and ready to pick is radish. This is a French breakfast radish. They're a little bit larger and distinctly longer than the radish that you would typically find in an American grocery store. The greens are also edible and a little bit less fuzzy and unappetizing as some other radish greens. They're often served raw in salads and vaguely resemble the taste of spinach.
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Obviously, don't let cats eat hot sauce or avocados. They can technically eat the flesh of an avocado, it's just the pits that are toxic. But they're still not something that I would let a cat consume! Esmérelda likes to sniff and figure out exactly what I'm doing and see if she can get a head pat more than she actually wants to eat anything. If your cats are more prone to this than mine, certainly do not under any circumstances let them eat hot sauce.
This radish burrito combines fresh radish bulbs, radish leaves, scrambled eggs, and avocado dip with avocados, Greek yogurt, walnuts, and freshly squeezed lime juice. It's a great way to utilize the entirety of the radish. Oftentimes we forget that the greens are also edible and deliciois! Although you can swap them out for spinach.
I topped this burrito with Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove from heat and set aside.
Cook Eggs
Leave the skillet on medium heat and add a splash of oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a minute or two. Remove from heat when the eggs begin to form and are no longer runny.You're going to cook the eggs a tad bit longer in the tortilla shell, so it's fine if they're slightly underdone.
Finish Cooking Tortilla
Add the radish bulb and eggs to the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the greens later on.We're also intentionally holding off on the greens! I'm not necessarily a fan of the stringiness of wilted greens, so I'll add them in after the tortilla is completely cooked. Although this is optional.
With the stove still on medium heat, add the tortilla to the skillet. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Complete Burrito
Carefully unwrap the burrito slightly and place the greens inside. Rewrap the burrito along the pre-existing folds and squeeze gently to fit into place.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
For as much as I cook, I don't actually consume that much salt. I get a fair amount in things like cheese or tamari and am definitely a fan of finishing salt. I personally tend to use whole Himalayan pink sea salt in a wood grinder. Although fleur de sel isn't something that I would turn down. Exactly what type of salt you like to use is a good deal of personal preference. Although I absolutely do not own conventional table salt. I have some medium grain kosher salt for baking because that is typically what is used and substituting salts in baking is not necessarily a good idea!
Nevertheless, I would probably suggest salting and peppering the eggs after they're done cooking. Seasoning them beforehand can cause discoloration and greying, which isn't usually a pleasant color when it comes to in food. I didn't because the flavors in the avocado dip and hot sauce were quite enough to hold me over. But adding salt or potentially a cheese would help in this department.
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