Zoom Cooking Class: January 26, 2021: BREAKFAST BURRITOS

Common Threads Zoom Cooking Class:  BREAKFAST BURRITOS

This recipe was originally made during the Summer of 2019. Suitable for ages 5+.

Suitable for ages 5+. Minimum 4 participants to run

Join our interactive cooking classes, led by our 2020-2021 Food Educator team, right from your home!

This Tuesday, Madeline, AmeriCorps Food Educator at Lowell and Happy Valley Elementaries, will be teaching you how to prepare a super yummy Breakfast Burritos. Feel free to eat them that night for dinner, or freeze / refrigerate them and reheat in the microwave, oven, or skillet, for a quick breakfast option! Through Zoom, your kid(s) will be able to follow along, ask questions, eat something delicious, and have fun!

Helper: Kaiti (Americorps Food Educator at Columbia Elementaries).

Tuesday, January 26th, 2021

Time: 4:00pm - 5:00pm**

Recipe Link: Breakfast Burritos

This recipe: 

• Requires knife use

• Requires a heat source (stovetop or electric skillet)

• Uses a peeler (or grater) (not necessary)

• Contains Wheat (depending on the flour/tortillas you choose to use), ingredient list below includes alternatives

• Is Vegan (if you choose to use a substitute for the eggs; alternative suggestions included in the list below.)

• Is Gluten-Free (depending on the type of flour/tortilla you choose to use)

Common Threads Recipes never use peanuts, shellfish, fish, and other meat. We will always flag if our recipe contains any common allergens (milk, eggs, tree nuts, wheat, soy, sesame, etc.) If you cannot eat an ingredient, we will gladly work with you to come up with alternatives. 

Ingredients you will need:

• 8 eggs, scrambled (tofu or beans optional)

• 1/2  of a medium onion

• 3-4 cloves of garlic

• 2-3 cups of diced potatoes

• 1 cup salsa and/or yogurt

• Greens (spinach, kale, chard, lettuce, your choice!)

• ½ tsp cumin

• ½ tsp chili powder

• 1 TBSP olive oil

• Tortillas (optional make your own with 2 cups corn masa) (Corn masa should be gluten free, but you can check the label to verify if it is gluten free certified. Brands may vary, depending if it was manufactured in a factory with different ingredients.)

Materials you will need:

• 2 Large Bowls (or one that can be washed between uses)

• 2 Small Bowls (or one that can be washed between uses)

• Cutting Board

• Knife

• Peeler (or grater), if desired to peel skin off potatoes

• Measuring spoons (or 1 small spoon and 1 big spoon)

• Mixing spoon

• Medium to large pan (or electric skillet)

• Wax paper (optional- for homemade tortillas)

• Tin foil and plastic wrap (optional, if you want to store burritos in fridge/freezer for later)

• A computer or phone, to join the zoom class!

Prep Ahead:

Before class starts, have all your ingredients and materials ready to go. The zoom class invitation will be emailed to you within the hour before the class. 

Cost: $20, $10, or $0 (donation based)

• Ticket pricing: Our goal is to make these classes both accessible and sustainable. For this reason, we encourage you all to pay what you can by selecting the ticket price that you can afford at this time. There will be multiple prices for you to choose from as well as an option to donate if you would like to help offset the cost for other families to attend. 

• Account creation: Consider creating an account with a login and password to make the registration process easier in the future - this option is on the registration page.

• Waitlist: If a class is full, you will be given the option to be added to the waitlist. If a space opens up, we will notify you and collect payment at that time to secure your space.

• Minimum registration: If a class does not meet the minimum of 4 participants, those who have registered will be contacted and given the option to switch to a different class or offered a refund.

Registration closes at noon the day before the event. We will open more classes up as we go, so check back in to our website for future dates and recipes!

** = We do our best to keep the class to an hour in length, but the class could end early or late depending on the recipe or the pace of our educators and participants.