Tex-Mex breakfast burrito

Name: Tex-Mex breakfast burrito
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large (25-30 cm) flour tortillas; 6 eggs; 1 tbsp butter; 1 can (400 g) black beans, drained; 1 tsp cumin; 80 g cheddar, grated; 1 tomato, diced; 1 small red onion, finely chopped; 1 avocado, sliced; salsa, sour cream; salt, pepper

Time: 25 min4 servingsapprox. 520 kcal / serving (estimated)approx. 24 g protein / serving

The breakfast burrito is one of the best inventions of Texan-Mexican (Tex-Mex) cooking: filling, eaten in the hand, and everything you need for a hearty breakfast in one roll. Take it on the go, or prepare it ahead for the week's breakfasts.

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Method

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Warm the beans in a small saucepan with the cumin and a pinch of salt for 4-5 minutes, mashing them lightly with a fork.
Beat the eggs and season with salt and pepper.
Melt the butter in a frying pan over medium-low heat and cook the eggs slowly, stirring constantly, into soft, creamy scrambled eggs (3-4 minutes).
Warm the tortillas briefly in a dry frying pan or the microwave.
Spoon beans, scrambled eggs, cheese, tomato, onion, avocado and salsa into the middle of each.
Fold in the two sides, roll up from the bottom, and if you like, crisp the outside in a dry frying pan seam side down for 1-2 minutes; serve halved.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Don't overcook the eggs, because they keep firming up in the tortilla.
It can be prepared ahead: wrapped in foil, the rolls freeze for 2 months and are ready in 2-3 minutes in the microwave.
Instead of beans, you can add hash browns or potato.
For a spicier version, make it with jalapeño or hot sauce.

Frequently asked questions

How do I fold it so it doesn't fall apart?

Don't overfill; fold in the two sides and roll up tightly from the bottom.

Is it vegetarian?

Yes, as it is; with bacon or sausage you can make a meaty version.

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