Spanish Brunch/Breakfast

Spanish breakfast/brunch is a mindblowing brunch recipe that you HAVE to try! This is literally what i make on Sundays for brunch if i ever have friends or family staying over. Imagine a warm tortilla with cheese layered with a saucy flavorful baked beans and a delicious corn and potato vegetable topped with some sour cream- are you salivating yet? Make it like a taco or a burrito or wrap. This is adapted from my sisters recipe and honestly it is one of my favorite things she makes! The name is so called because of the flavors and the ingredients used in spanish cooking (also because that’s what she calls it, lol). It is the best Vegetarian/Vegan Spanish brunch you will have so don’t wait to try this.

Everything is super easy to make and you can also make the fillings from before and keep. Everyone who has had it- friends or family, (I’ve fed this to a lot of people) ALWAYS want me to make it again. Who am i kidding, we have even had it as dinner. I have been waiting to share this recipe and now I can’t wait for you to try it and be mind blown.
Happy Cooking!

Servings: 6-8 servings

Prep Time: 20 mins

Cooking Time: 30-40 mins

Total Time: 60 mins

Ingredients: 

Baked bean filling:

• 1 tin baked beans

• 1/2 medium finely chopped medium onion

• 1/2 small finely chopped green bell pepper

• 1 finely chopped jalapeno

• 1-2 finely chopped serrano peppers- for spice

• 4 cloves finely chopped garlic

• 1/4 cup chopped spring onions

• 2 tbsp chopped fresh parsley

• 1 tsp ginger paste

• 2 tsp Salt as per taste

• 1/2 tsp pepper

• 1/2-1 tsp sugar

• 2 tsp Chili flakes as per taste

• 1/2 cup finely chopped tomatoes

• 1/4 cup water if needed

• 1/2-1 tbsp olive oil

Potato corn filling:

• 700-800g boiled potatoes cut in medium sized cubes

• 4-5 cloves finely chopped garlic

• 2/3 cup corn

• 1/2 cup finely chopped medium onion

• 1/3 cup finely chopped scallions

• 2 tbsp finely chopped fresh parsley

• 2 tsp finely chopped fresh cilantro

• 1-2 tsp Salt to taste

• 1/2 tsp Pepper

• 1 tsp Chilli flakes

• 1 tbsp lemon juice

• 1/2 tsp cumin powder

• 1/2 red chilli powder

• 1 tsp red chilli powder

To assemble:

• Medium Flour tortillas of your choice- 1 per wrap

• Mexican cheese

• Sour cream

• Chives (optional)

• Eggs (optional)

Directions: 

Baked beans:

1. In a pan add olive oil and finely chopped onions. Cook it for 3-6 mins till the onions are translucent.

2. Add the chopped garlic and cook it for 3-4 mins till they start browning.

3. Add chopped green bell peppers and cook it for 1-2 mins.

4. Add chopped jalapeños and Serrano peppers and cook it for 1-2 mins.

5. Add scallions and ginger paste and mix it in.

6. Add chopped tomatoes for 3-4 mins and cook till it breaks down. The mixture should come should start looking saucy.

7. Add sugar, salt, pepper and chilli flakes and mix it in.

8. Add the baked beans and mix it together.

9. Add chopped parsley and mix it together.

10. Let it boil for 1-3 mins. If you like it more liquid add upto 1/4 cup water and let it cook for 1-2 mins.

11. Beans are ready. Warm before serving.

Potato corn vegetable:

1. In a pan add oil and add onions. Cook for 3-6 mins till translucent.

2. Add chopped garlic and cook for 2-3 mins till it starts getting fragrant.

3. Add scallions and cook till soft.

4. Add corn kernels and potatoes mix it in.

5. Add the spices- cumin powder, red chilli powder, chilli flakes, salt, pepper and mix it all together.

6. Add parsley and cilantro and mix.

7. Add lemon juice and mix it together.

8. Potatoes are ready.

• Assemble-

• Warm tortilla on a griddle and spread some cheese on one side to melt.

• Spread some potatoes and baked beans over the cheese.

• Add some sour cream and add chives if you want.

• Make it like a taco or a burrito or wrap.

• Serve immediately after assembling.

• Egg option- You can make an omelette or fry an egg and add the tortilla when its almost done so that sticks to it and warm it and add cheese. Keep the egg side up and add toppings over.

Notes/Tips:

• Do not over boil the potatoes. You should be able to cut them easily but they shouldn’t be so soft they mash.

• Do not skip on the ingredients except for jalapenos or serrano if you do not like it spicy. Eg- Fresh parsley, scallions makes the world of difference in this recipe.

• You can add mushrooms to the potato corn. Cook the mushrooms before adding the scallions.

• You can make the fillings before and reheat before assembling.

• Don’t skip the cheese on the tortilla since it just helps bring it all together. Use Vegan cheese if you want to make this dish Vegan.

• It can be messy to eat but don’t worry.

• You can slightly roast the potatoes if you want it crispy.