I cooked up some breakfast burritos for the family this morning, improvising a bit from a recipe found in Vegetarian Cooking for Everyone. It was basically cheesy scrambled eggs with cilantro, chili pepper, and scallions inside a warm flour tortilla topped with a little fresh salsa. Definitely an unusual breakfast at our house.

Lunch was a hurried affair since we needed to hit the road to Tacoma. I had a coconut curry “burrito” from Epic Gourmet foods. It may really have been more like a “wrap” than a burrito but it was close enough in my book, a tortilla filled with rice, tofu, veggies, coconut milk, basil, ginger, garlic, lime juice, spices, etc, that ate like a burrito.

Dinner was in Tacoma. I did a few quick searches for good burrito joints just before we left and hit upon La Fondita as a possibility. It turned out to be an OK place on Proctor near UPS with a family-friendly vibe. I ordered the veggie burrito (of course). This thing was very wholesome. A whole-wheat tortilla filled with brown rice, sauteed vegetables, black beans, and nothing sinful, no sour cream, no guacamole, not very much cheese. Thus, it was pretty boring and it didn’t leave me feeling over-stuffed. I was kind of looking forward to a super sloppy burrito to finish off the day, but I’m glad not to have that big-rubber-ball-in-the-gut bloated feeling afterward.

I would definitely do this again. I’ll be making a lot more breakfast burritos in the coming weeks. Thanks, Joe, for the inspiration!