Breakfast Burritos Filling Food

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BREAKFAST BURRITOS



Breakfast Burritos image

A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.

Provided by Yewande Komolafe

Categories     breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 medium (soft taco-sized) flour tortillas
5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
2 scallions, thinly sliced
1/2 teaspoon ground cumin
1 cup refried black beans (from a 16-ounce can)
6 large eggs, beaten
Kosher salt
Hot sauce, for drizzling (optional)
1 small ripe avocado, pitted, peeled and sliced
1/4 cup fresh cilantro leaves

Steps:

  • Heat broiler to high and line two sheet pans with foil.
  • Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
  • In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
  • Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
  • Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.

BREAKFAST BURRITOS FILLING



Breakfast Burritos Filling image

This is a daily breakfast item in New Mexico. You can even get breakfast burritos at MacDonalds and Burger King! Feel free to substitute 1/2 cup ham, beef or pork for the bacon.

Provided by wildheart

Categories     One Dish Meal

Time 20m

Yield 6 burritos, 6 serving(s)

Number Of Ingredients 9

2 cups potatoes, cooked and cubed
1 small onion, chopped
1/2 green pepper, chopped
1 garlic clove, chopped
1/2 lb bacon, cooked and chopped to equal 1/2 cup
3 large eggs
2 tablespoons milk or 2 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
6 flour tortillas

Steps:

  • Melt margarine in skillet.
  • Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender).
  • Add the meat and heat until the meat is heated through.
  • Mix the eggs with milk or water, and pour over the meat and veggies.
  • Cook, stirring, until the eggs are done.
  • Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla.
  • Serve with sour cream and salsa on the side.

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