Breakfast Burritos
A delicious way to start the day, these breakfast burritos feature soft scrambled eggs, refried beans with a hint of scallion, and creamy avocado slices. The freshness of cilantro and a dash of hot sauce adds a flavorful kick. The unconventional open-ended rolling method ensures a perfect tortilla-to-filling ratio, wrapping everything tightly in smaller tortillas. For added convenience, these can be prepared ahead of time, stored in the refrigerator or freezer, and easily reheated in the oven for a satisfying meal anytime.
Ingredients
- 8 medium flour tortillas soft taco-size
- 5 ounces Monterey Jack cheese coarsely grated
- 2 tablespoons neutral oil such as canola or grapeseed
- 2 scallions thinly sliced
- ½ teaspoon ground cumin
- 1 cup refried black beans from a 16-ounce can
- 6 large eggs beaten
- Kosher salt to taste
- Hot sauce for drizzling (optional)
- 1 small ripe avocado pitted, peeled, and sliced
- ¼ cup fresh cilantro leaves
Instructions
- Broil the tortillas
- Preheat the broiler to high and line two sheet pans with foil. Place the tortillas on the pans and sprinkle half of the cheese over each. Broil one pan at a time for approximately 20 seconds, just until the cheese begins to melt.
- Prepare the refried beans
- In a medium nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the sliced scallions and ground cumin, cooking for about 1 minute until fragrant. Stir in the refried black beans and cook for another 2 minutes until thoroughly warmed. Divide the beans evenly across the tortillas, placing them in a line down the center of each.
- Scramble the eggs
- Wipe the skillet clean and return it to medium-low heat. Add the remaining tablespoon of oil and pour in the beaten eggs, seasoning lightly with salt. Stir occasionally and cook for about 3 minutes, until the eggs are set but still soft. Once done, distribute the eggs evenly across the tortillas on top of the beans. If desired, drizzle with hot sauce.
- Assemble the burritos
- Sprinkle the remaining cheese over the eggs, then add slices of avocado and fresh cilantro on top. To roll, fold one side of each tortilla over the filling, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap each burrito in foil for storage. If preparing ahead of time, refrigerate for up to 24 hours. To reheat, place the burritos in a 400-degree oven or toaster oven for about 8 minutes, or until warm throughout.