Bean And Egg Breakfast Burrito Food

BEAN AND EGG BREAKFAST BURRITO

Steps:

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

BREAKFAST EGG AND BEAN BURRITOS

Steps:

• Heat the beans in a small saucepan until heated through; keep warm.
• In a medium bowl, beat the eggs with salt and pepper.
• Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs and sprinkle with the bacon and green onions. Cook, stirring occasionally, until the eggs are softly cooked.
• Divide the egg mixture into 6 parts, and spoon one part into each tortilla. Top each with 1/4 cup beans and 1 tablespoon plus 1 teaspoon cheese. Fold in the ends and roll up the burritos. Serve with salsa, if desired.
• Servings: 6.
• Nutritional Information Per Serving: Calories 390; Total fat 16g; Saturated fat 7g; Cholesterol 235mg; Sodium 920mg; Total carbohydrate 43g; Fiber 6g; Protein 18g; Vitamin A 8%DV*; Vitamin C 2%DV; Calcium 15%DV; Iron 20%DV.
• * Daily Value.

BREAKFAST BURRITO

Steps:

• Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
• Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

EGG AND BLACK BEAN BURRITO

Steps:

• Add beans to a saucepan over medium heat to warm; stir occasionally.
• In a bowl, whisk the eggs, water, salt, and pepper.
• In a nonstick skillet, melt the butter over medium heat.
• When the butter foams, add egg mixture all at once; let set for 20 seconds.
• Cook, stirring until eggs are light and fluffy, about 2 minutes.
• Assemble burrito: lay a tortilla on a plate; spoon some beans, eggs, cheese, a few green onions, 2 tablespoons salsa, and a dollop of sour cream in the center of each tortilla.
• Roll up, folding in the ends; repeat with remaining tortillas.
• Serve with remaining beans and salsa on the side.