Breakfast Burritos

Updated May 6, 2022 | Total Time: 20 minutes

Ingredients

• 8 medium (6-inch) soft taco-size flour tortillas

• 5 ounces Monterey Jack cheese, coarsely grated (1¼ cups)

• 2 tablespoons neutral oil (e.g., grapeseed or canola)

• 2 scallions, thinly sliced (white and green parts separated for depth)

• ½ teaspoon ground cumin

• 1 cup refried black beans (from a 16-ounce can)

• 6 large eggs, beaten

• Kosher salt

• Hot sauce (optional, for drizzling)

• 1 small ripe avocado, pitted, peeled, and sliced

• ¼ cup fresh cilantro leaves

Preparation (Step-by-Step)

Step 1: Prep Baking Sheets

Preheat broiler to high. Line two large sheet pans with foil to prevent sticking and simplify cleanup.

Step 2: Cheese Base (Quick Melting)

Arrange tortillas on the prepared sheet pans. Sprinkle half the grated cheese evenly over the center of each tortilla. Broil one sheet pan at a time (to avoid overcrowding) until cheese begins to melt and bubbles form, ~20 seconds. Watch closely to prevent burning. Set aside to cool slightly.

Step 3: Sauté Bean Filling

In a medium nonstick skillet, heat 1 tablespoon neutral oil over medium heat until shimmering. Add the white parts of scallions and cumin; cook, stirring frequently, until fragrant and scallions soften, ~1 minute. Add refried black beans, stir to combine, and cook until warmed through and slightly thickened, ~2 minutes. Divide the bean mixture evenly across the cooled tortillas (spoon in a straight line down the center).

Step 4: Cook Eggs & Assemble

Wipe the skillet clean. Return to medium-low heat, add remaining 1 tablespoon oil. Once shimmering, pour in beaten eggs and season lightly with kosher salt. Cook, stirring gently with a spatula, until eggs are softly set but still moist (not dry), ~3 minutes. Divide eggs evenly over the bean fillings. Drizzle with hot sauce if desired.

Step 5: Top & Roll

Sprinkle remaining cheese over eggs. Add avocado slices and cilantro leaves. To roll: Fold the bottom edge of the tortilla up over the filling to enclose it, then fold in the left and right sides to secure. Roll tightly away from you, leaving ends open.

Step 6: Storage & Reheating

Serve immediately for maximum freshness. For later use, wrap tightly in foil and refrigerate up to 24 hours. Reheat in a 400°F (200°C) oven or toaster oven for 8–10 minutes until warm through.

Reader Tips & Variations

• Bean Hack: "Replace refried beans with homemade black beans: Simmer 1 can drained black beans with 2 tsp chili powder, 1 tsp cumin, and can liquid until thickened, then mash with a potato masher."

• Pinto Swap: "Use Rosarita organic refried pinto beans (seasoned with coconut oil) for a richer, sweeter twist."

• Crunch Add-On: "Add thinly sliced raw radishes for a crisp, zesty contrast."

• Freeze Ahead: "Wrap unbaked burritos in foil, freeze, and reheat at 400°F for 10 minutes (no thawing needed)."

Note: Original recipe avoids potatoes for a lighter, bloat-free breakfast. Customize with sausage/bacon for extra protein.