Bean and Egg Breakfast Burrito

Oh my goodness, these burritos turned out so good. I invented this recipe last night wanting to prepare breakfast burritos for my husband and grandson. It was getting late, so I wanted to fix something quick and easy but tasty. These filled the bill perfectly. I'd like to add here that I needed to prepare these without being spicy. If I'd been making them for me and my daughter, I would add some of several possibilites such as chopped green chilis, salsa, onion, garlic; any number of options you can think of. I'll write up this recipe as I prepared them, but add whatever you like - go wild! I believe these burritos would be perfect for OAMC.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 2 1⁄2 lbs pinto beans, canned, rinsed and drained (40 oz. can)
• 12  eggs
• 4  teaspoons chicken bouillon granules
•  water, as needed
• 12  flour tortillas, burrito-size (approximately 8-10 inches)
• 8  ounces monterey jack cheese, grated
•  black pepper

Directions

1. Rinse and drain pinto beans.
2. Add to large skillet and mash.
3. Heat over medium to medium-low heat.
4. Add chicken bouillon.
5. Add water to bring to the consistency you desire.
6. Once beans are simmering, add eggs.
7. Break eggs and gently fold into beans.
8. Continue to cook and fold eggs into beans. Do not beat eggs into beans.
9. Cook until eggs are set to your liking.
10. Remove from heat.
11. Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
12. Remove tortilla to a sheet of waxed paper.
13. Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
14. Sprinkle with ground pepper.
15. Add grated cheese.
16. Fold burrito style.
17. Serve immediately or package for breakfasts or lunches.