This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Before I start telling you about my new favorite entree to serve for brunch, I want to remind you that there’s also an awesome giveaway. Our generous sponsors have created some amazing prize packs, and I’m hoping that one of the Books n’ Cooks readers wins one of them. Check out the details and enter to win here.
So I wasn’t kidding about when I said that today’s post is my current favorite main course to serve for brunches. I first made these burritos in December, for a holiday brunch with a set of good friends. They received rave reviews from all of the attendees. And my hubby and I enjoyed the leftovers – frozen and reheated – for quick but flavorful breakfasts after the holiday season was over.
While the burritos I made in December were wonderful, I took the original recipe and tweaked it slightly, mostly skipping the bacon to make it vegetarian (and frankly, to cut prep time) and increasing the amount of eggs, for a nice hearty burrito. This recipe does make a huge batch, which makes it perfect for feeding a crowd or for freezing for quick weekday morning breakfasts. (Directions for freezing and reheating included below.)
I hope you enjoy my first recipe this #BrunchWeek. Be sure to scroll to the bottom of this post to check out over 3 dozen fabulous brunch recipes.
Make the Vegetable-Bean Filling: Heat a large skillet, coated in cooking spray, over medium heat. Add garlic, onion and bell pepper, sauteeing until soft and translucent, about 5 minutes. Add remaining ingredients, breaking up the strewed tomatoes into small pieces. Cook for 10-15 minutes, until sauce thickens. Remove from heat and allow to cool while you make the eggs.
Make the Eggs: In a large bowl, season eggs with salt and pepper. Whisk.
Heat a large skillet over medium heat. Add butter, allowing to melt. Add eggs to skillet. Cook, stirring occasionally until eggs reach your desired doneness. (I prefer eggs to be fairly dry, but I know others prefer scrambled eggs more watery. Eggs will continue to cook a bit in pan, and again in the oven.) Remove pan from heat.
Assemble & Bake the Enchiladas: Spray two 9×13″ Pyrex or other dishes with cooking spray. Set aside. Preheat oven to 400F, while assembling the enchiladas.
Lay tortillas on a clean work space. Place 2 generous tablespoons (I used the tablespoons that came with my everyday silverware set) of vegetable-bean mixture onto tortilla, spreading to cover. Top with two generous tablespoons of eggs. Roll tightly and place seam-side down in prepared dishes. Repeat until fillings are gone.
Sprinkle with 2-3 cups of shredded cheese. Bake for 10-15 minutes, until cheese is melted and enchiladas are starting to brown.
Serve hot, topped with salsa and/or fresh avocado.
To Freeze: Make and cook enchiladas all the way through. Allow cooked enchiladas to cool. Place enchiladas individually on a piece of wax paper. Roll and tuck ends. Place wrapped enchiladas in a freezer bag and freeze until serving.
Enchiladas can be microwaved straight from freezer (remove wax paper), but they heat quicker when they are allowed to defrost for 30-60 minutes (basically the amount of time it takes me to get to work. 🙂 )
My husband pretty much requires meat at dinner. Doesn’t matter if it’s red meat or chicken, but he’ll rarely feel full or satisfied without one or the other. Occasionally, I’ll test the waters with a veggie-based pasta or a seafood-based dish, but those options are rarely winners with him. This pasta dish is one of the few exceptions.
Whole wheat pasta makes this dish filling. Walnuts provide crunch; Parmesan provides some saltiness. And fresh parsley (or freeze-dried parsley in a pinch) is a burst of freshness. And I love that the ingredients are always in my pantry and the dish can be finished in roughly 20 minutes. Yes, this dish is definitely a winner.
The photo isn’t the prettiest – it came out darker than I had hoped, but I think the baby’s hand is a cute touch. 🙂
Pasta with Walnuts, Parsley & Parmesan
Adapted from The Food You Love by Ellie Krieger
2/3 c. walnuts, chopped
2-3 cloves garlic, minced
1/3 c. extra-virgin olive oil
1 lb. whole wheat spaghetti
1/2 c. fresh parsley, chopped (I’ve also used freeze-dried parsley if I don’t have any fresh parsley in the house)
1/3 c . low-sodium chicken broth*
1/3 c. extra-virgin olive oil
Freshly ground pepper
3/4 c. shredded Parmesan cheese
*Make it vegetarian by using vegetable stock.
Bring a large pot to a boil over medium heat, to cook the pasta in. When boiling, add the pasta and cook until desired doneness (for my hubby us, cooked throughout instead of al dante). Drain and return pasta to the pot it was cooked in. Hopefully by the time it’s done, the next steps are done and you’ll be ready to assemble the dish.
Meanwhile, in a small skillet over medium-low heat, toast walnuts until fragrant, about 5 minutes. Move to a bowl and set aside. In the same skillet, saute garlic in olive oil until garlic is browned, about 5 minutes. Turn off heat (or if it’s going to be a little while until your pasta is done, reduce heat to lowest setting to keep oil warm).
Toss cooked pasta, chicken broth, garlic & olive oil, walnuts, parsley, and a little salt and pepper. Toss with 1/2 c. Parmesan cheese.