Knife-And-Fork Breakfast Burrito |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A great Mexican inspired breakfast burrito from BH&G! Ingredients:
1 cup canned black beans, rinsed and drained |
1/3 cup chunky salsa |
4 eggs, slightly beaten |
2 tablespoons milk |
1/4 teaspoon pepper |
1/8 teaspoon salt |
nonstick cooking spray or cooking oil |
1 medium tomato, thinly sliced |
1/2 cup crumbled queso fresco (about 2 ounces) or 1/2 cup shredded monterey jack cheese (about 2 ounces) |
1/4 cup sour cream |
4 teaspoons snipped fresh mint |
chunky salsa (optional) |
Directions:
1. In a small saucepan mash the beans lightly. Stir in 1/3 cup salsa. Heat over low heat. Cover and keep warm while making egg tortillas.
2. In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
3. For each of the egg tortillas pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (don't turn).
4. Loosen edges of the egg tortilla with spatula; carefully slide out onto a serving plate, browned side down.
5. On one half of the tortilla, spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos.
6. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Enjoy!
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