BLACK BEAN BREAKFAST BURRITOS
Wow. All I can say is this is the most flavorful and delicious breakfast burrito I've ever had. I didn't have any cheese or sour cream in the house, and even without it I absolutely loved this. I used small corn tortillas in place of flour tortillas, and I chopped up the potato instead of grating and left the skin on. This is a definite make-again recipe, and that doesn't happen very often for me. If you want to make these for dinner try adding chopped red pepper and/or corn and some crumbled chorizo sausauge with the onion. This is supposed to serve 4, but if you have guests you may want to double the recipe. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 392.9, Fat 18.7, SaturatedFat 6.1, Cholesterol 200.8, Sodium 416.7, Carbohydrate 39.3, Fiber 11, Sugar 2.7, Protein 19.2
BREAKFAST BURRITO
Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.
Provided by Ellie Krieger
Categories main-dish
Time 38m
Yield 4 servings, serving size 1 burrito
Number Of Ingredients 15
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.
SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)
Besides cereal, this is pretty much the only breakfast food I eat as I am not a morning person and these are quick to heat up every morning. Each burrito makes a tasty, balanced meal when eaten with a piece of fruit. My neighborhood Mexican grocery store sells the best freshly-made pico de gallo, so that is what I use. You can make your own, but don't use salsa as it will make the burrito filling too mushy. I also make my own chorizo for these (Miss Annie's Recipe #25846 ).
Provided by rpgaymer
Categories Breakfast
Time 1h
Yield 20 burritos, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
- Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
- Add the drained black beans and pico de gallo to the pot. Stir to combine well.
- Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
- Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
- When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.
Nutrition Facts : Calories 428.8, Fat 23.1, SaturatedFat 9.1, Cholesterol 204.3, Sodium 792.6, Carbohydrate 34, Fiber 3.1, Sugar 2.1, Protein 20
BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
BLACK BEAN BREAKFAST BOWL
A quick breakfast if you're trying to avoid carbs.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
- Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
- Divide warmed black beans between two bowls.
- Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 46.6 g, Cholesterol 372 mg, Fat 38.8 g, Fiber 21.9 g, Protein 27.9 g, SaturatedFat 7.3 g, Sodium 1157.6 mg, Sugar 2.4 g
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Cuisine American,Mexican,Tex-MexCategory BreakfastServings 8Total Time 25 mins
- In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled, 3 to 5 minutes.
- Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
- Wipe skillet with a paper towel and heat over medium heat. Add black beans, ½ cup salsa, and scallions and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold bottom edge of each tortilla over filling, then carefully fold in sides. Roll up jelly-roll style. Serve with remaining salsa for dipping.
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4.1/5 (7)Estimated Reading Time 2 minsCategory Mains, BreakfastCalories 1668 per serving
- In a small bowl, mix together the diced tomato, onion, jalapeño, lime juice, cilantro, salt, and pepper. Set aside.
- In a medium bowl, whisk the eggs with 1 teaspoon of water, cayenne pepper, if using, and salt and pepper.
- In a medium non-stick skillet heat 1 teaspoon of oil over medium heat. Add the eggs and cook, stirring to scramble, just until set. Stir in in the cheese, and cook until all the cheese has melted. Remove from heat.
- Wipe the same skillet clean. Heat the remaining 1 teaspoon of oil over medium-high heat, and add the drained black beans. Cook just until heated through, about 1 minute. Remove from heat.
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- Cook your black beans in a small pot. Bring to a boil and turn off the burner. Then scramble your eggs - for some tutorials on how to scramble your eggs, go here, here or here.
- When your eggs have started to set, add the green peppers, jalapenos and tomatoes. Stir together and let cook for 30 seconds - 1 minute (depending on how crispy you like your veggies.)
- Assemble your burritos. Put a 1/4 of the egg mixture into each tortilla. Top with 1/4 cup of black beans. If you would like your burritos spicy, add hot sauce. Roll and eat.
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