Black Bean Breakfast Burritos
Ready In: 45 mins
Serves: 4
Ingredients
- 10 inches flour tortillas, 4
- canola oil or olive oil
- 1 small onion, finely chopped
- 1 yukon gold potatoes or 1 red potatoes, coarsely grated
- 1 1⁄2 cups black beans (cooked, rinsed and drained if using canned)
- 1⁄3 cup salsa
- 1 teaspoon chili powder
- salt
- pepper
- 4 -6 large eggs
- 1⁄2 cup cheddar cheese (crumbled or shredded) or 1⁄2 cup monterey jack cheese (crumbled or shredded) or 1⁄2 cup feta cheese (crumbled or shredded)
- 1 avocados (sliced) or 1⁄2 cup guacamole
- fresh cilantro
- sour cream
- salsa
Directions
- If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
- In a heavy skillet, heat a drizzle of oil over medium-high heat.
- Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
- Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
- Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
- Stir the eggs around with a spoon or spatula to scramble them.
- Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
- Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
- Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
- Serve warm, with extra salsa and/or sour cream.
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