Breakfast burritos are delicious. A warm bowl of grits is divine on a cold morning. Now if those two could just get together and … oh we have a dish that isn’t just for Sunday Brunch.
Here are the layers, bottom up:
Pepper Jack Cheese Grits
Refried Black Beans
Poached Free Range Eggs
Tangy Ranchero Sauce
Sour Cream and Tex-Mex toppings
For the Grits:
1 Cup stone ground yellow corn grits (NOT instant grits. The bulk section of your co-op has them CHEAP!)
3 Cups broth (veggie or chicken stock according to your diet)
Whisk together on med-low heat until grits begin to bubble. Use a pan with a lid. As the grits near their peak of deliciousness, they sputter and become like napalm. That cute kitchen apron has a purpose: grits. Reduce heat to low. Stir occasionally to break up lumps. These take about 25-30 minutes to reach a soft creamy texture.
Whisk in 2 TB butter, 1 tsp salt, 1 tsp pepper, and 1+ Cup shredded pepper jack cheese until smooth and uniform.
Refried Black Beans:
1, 14 oz can organic black beans, drained and rinsed
1/4 Cup diced onion
1+ clove minced garlic
1 TB butter
2 tsp taco seasoning (Recipe here)
Place everything in a sauce pot on medium heat. When onions sweat and become translucent, mash beans with a potato masher or transfer to food processor. Add a little water for thinner textured beans.
To Poach Eggs: Add 3 TB white vinegar to 3 Cups cooking water. Bring to a boil. Crack eggs into a bowl first. Gently slide them into the boiling water. This prevents broken yolks and kitchen injuries.
1, 14 oz can diced tomatoes with green chilies
2 TB red wine vinegar
2 tsp taco seasoning
your favorite hot sauce to taste
Place all ingredients in your food processor then transfer to a sauce pan. Heat through.
All the components but the eggs can be prepared in advance and reheated for a quick-serve meal. Top with olives, cilantro, fresh squeezed lime, avocado chunks, or jalapenos!