Vegetarian Black Bean Breakfast Burritos Recipe

  1. Heat the oven to 300 degrees F. Warm 2 teaspoons of the olive oil in a medium nonstick frying pan over medium heat.
  2. Add the onion and fry until its a light golden brown, about 5 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Stir in the black beans and cook until heated through.
  5. Remove the pan from the heat and use a potato masher to render the beans into a coarse, chunky puree.
  6. If the beans look dry, add a few tablespoons of water to make them easier to mash.
  7. Set aside.
  8. Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable).
  9. Whisk the eggs in a medium bowl until broken up.
  10. Season with a pinch each of salt and pepper and beat to incorporate.
  11. Warm the remaining 2 teaspoons of olive oil in a large nonstick frying pan over medium-low heat.
  12. When the pan is hot, add the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes.
  13. Using a rubber spatula, push the eggs from the edges into the center.
  14. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until theyre softly scrambled, a total cooking time of about 5 minutes.
  15. Divide the black bean mixture between the warm tortillas.
  16. Top with the scrambled egg, poblano strips, queso fresco, and salsa, dividing everything evenly.
  17. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.

olive oil, yellow onion, garlic, black beans, flour tortillas, eggs, kosher salt, freshly ground black pepper, fresh poblano chiles, queso fresco, salsa

Taken from www.chowhound.com/recipes/vegetarian-black-bean-breakfast-burritos-31333 (may not work)

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