October 20, 2015

Fall Wild Rice Breakfast Burritos

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These fall wild rice breakfast burritos are fantastic for the season! Freezer friendly and packed with eggs, veggies, cranberries and pumpkin sauce, they’re a delicious way to switch up your morning routine. Vegetarian and dairy free with a gluten free option.

A Wild Rice Breakfast Burrito on a white plate with coffee in the background.

A huge thank you to the Ohio Poultry Association for a fantastic trip. All opinions expressed in this post are entirely my own.

Let’s kick off this week (yes, I realize it’s Tuesday!) with some egg-cellent breakfast burritos! <— Did you catch that? I’m super funny huh?

Specifically, we’re talking freezer-friendly burritos that are all jazzed up for fall. With wild rice, cranberries, walnuts and a sort of pumpkin-y sauce. 

They may not be the prettiest little things, but I assure you that they make up for it in taste. But, we’ll get back to that in a minute.

Trip To Ohio

So. I made these fall-inspired burritos in honor of my recent trip to Ohio with the Ohio Poultry Association for an EGGstravaganza! Okay, I promise, I’ll stop now.

Anyway, as someone who is incredibly interested in food, where it comes from and how it gets to my table, I jumped at the chance to learn more about Ohio’s egg farms.

The trip included everything from speaking with lots of different farmers … to a trip to Bob Evans’ headquarters to meet their executive development chef and see their test kitchen … a stop at the Franklin Park Conservatory for an egg cooking demo … and just so very much good food at places like Max & Erma’s, Lindey’s, Jorgensen Farms and The Guild House.

I learned way more than I could ever summarize in a quick post, but I think my favorite part was spending time with all the farmers.

They answered all our questions about eggs and talked so openly about all their practices for the health and safety of their chickens. We learned about avian flu, the different types of environments for raising chickens and plenty about what goes into raising hens.

A collage of photos from my Ohio Poultry Association Trip.

I think the heart of what I took away from the experience was how much respect I have for these farmers.

The amount of work that goes into what they do and how much they care about their chickens and their products was just pretty darn awesome to see.

Wild Rice Breakfast Burritos

So in honor of them, we talk burritos. With plenty of nutritious eggs!

We’ll start with some wild rice – my favorite.

Next, we’ll pile on some sauteed veggies, some scrambled eggs, a sprinkle of walnuts for crunch and some dried cranberries for pops of sweetness.

We’ll finish it off with pumpkin puree that has been fancied up with some fresh rosemary, thyme and just a touch of broth to get it to a drizzle-able consistency.

We’ll roll it all up and then enjoy. Or, you can freeze them for later.

Like for when you come back from traveling, realize you have zero food in the house and are too tired to go to the store. Freezer burritos to the rescue.

A Pumpkin Breakfast Burrito on a white plate with coffee.

Additional Pumpkin Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for freezer-friendly fall wild rice breakfast burritos. With eggs, plenty of veggies, cranberries, walnuts and a pumpkin sauce!

Fall Wild Rice Breakfast Burritos

Yield: about 12 burritos
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These fall wild rice breakfast burritos are fantastic for the season! Freezer friendly and packed with eggs, veggies, cranberries and pumpkin sauce, they’re a delicious way to switch up your morning routine. Vegetarian and dairy free with a gluten free option.

Ingredients

For the veggies / eggs:

  • 6 large eggs
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ tablespoons olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 3 ounces (about 3 cups) fresh baby spinach leaves

For assembling:

  • 1 ¼ cups pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons low-sodium vegetable broth
  • 1 ¼ teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • ⅛ to ¼ teaspoon salt
  • 1 cup wild rice blend, cooked according to package directions and cooled slightly
  • about 12 (8-inch) whole wheat flour tortillas*
  • ½ cup raw walnuts, chopped
  • ½ cup dried cranberries, roughly chopped

Instructions

To make the veggies / eggs:

  1. In a medium bowl, whisk together the eggs, cumin, salt and pepper until combined. Set aside.
  2. Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Add in the carrots and cook for about 3 minutes, until crisp tender. Add in the spinach and cook until wilted down. Transfer the veggie mixture to a medium bowl.
  4. Set the skillet back over medium heat. Add in the egg mixture. Cook, stirring frequently, until scrambled. Add the eggs to the bowl with the veggies and toss to combine. Taste and season with additional salt / pepper if needed.

To assemble:

  1. In a small bowl, mix together the pumpkin puree, broth, rosemary, thyme and salt until combined. Taste and adjust the seasonings as desired.
  2. Season the rice with salt / pepper as desired.
  3. Warm the tortillas in the microwave for about 30 to 45 seconds, or until pliable, then set on a work surface.
  4. Add some of the wild rice to the center of each tortilla. Top with some of the veggies / eggs, then drop on some of the pumpkin mixture. Finally add a sprinkle of the walnuts and cranberries. Fold the sides over onto the middle of the burrito, then fold the bottom side up and roll up the burrito. Serve immediately.

Notes

*To keep these gluten free - use your favorite gluten free tortillas.

Recipe time does not include time to cook the wild rice, as cooking times vary slightly by brand. It takes about 30 to 35 minutes to cook the kind that I use. You can also do this in advance.

Depending on how full you stuff your burritos, you may get slightly more or less.

If you are making these ahead to freeze - be sure to let all the components cool down to room temperature before assembling. This will prevent them from becoming soggy from steam. Assemble the burritos as instructed above, then wrap each individually in plastic wrap or foil. Place all the wrapped burritos in a freezer-safe plastic baggie or container and freeze.

I like to let them thaw out overnight in the fridge before reheating in the microwave, but they should also just heat fine straight from the freezer to the microwave. Be sure to remove the plastic wrap / foil before heating! You can also reheat in the oven.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 96mgSodium: 423mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 10g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Breakfast
Thank you again to the Ohio Poultry Association for such a wonderful trip. All opinions expressed in this post are entirely my own.

Breakfast, Dairy Free, Eggs, Freezer-Friendly, Gluten Free, Main Dish, Meatless, Pumpkin Season, Recipes (ALL), Vegetarian
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