Breakfast Burritos

Name: Breakfast Burritos
Total time: 20 min
Yield: 4 servings
Ingredients: 8 medium (soft taco-size) flour tortillas; 5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups); 2 tablespoons neutral oil, such as grapeseed or canola; 2 scallions, thinly sliced; 1/2 teaspoon ground cumin; 1 cup refried black beans (from a 16-ounce can); 6 large eggs, beaten; Kosher salt; Hot sauce, for drizzling (optional); 1 small ripe avocado, pitted, peeled and sliced; 1/4 cup fresh cilantro leaves

By Yewande Komolafe

Updated May 6, 2022

Breakfast Burritos — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(1,566)
Comments: Read comments

A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-size tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.

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Ingredients

Yield:4 servings

8medium (soft taco-size) flour tortillas
5ounces Monterey Jack cheese, coarsely grated (1¼ cups)
2tablespoons neutral oil, such as grapeseed or canola
2scallions, thinly sliced
½teaspoon ground cumin
1cup refried black beans (from a 16-ounce can)
6large eggs, beaten
Kosher salt
Hot sauce, for drizzling (optional)
1small ripe avocado, pitted, peeled and sliced
¼cup fresh cilantro leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat broiler to high and line two sheet pans with foil.
Step 2
Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
Step 3
In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
Step 4
Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
Step 5
Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.

Ratings

4 out of 5

1,566 user ratings

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Comments

Michael Paluszek3 years ago

Instead of using refried beans I use plain canned black beans. I put a can of black beans with the can liquid in a pot, add about 2 tsp of chili power and 1 tsp of cumin, bring to a simmer and then mash them with a potato masher or blend with an immersion blender. I cook them until enough liquid has evaporated so that they have the texture of refried beans.

lynn rogers3 years ago

Actually, if you can opt for refried pinto beans instead of black in this recipe, surprisingly, Rosarita makes incredible organic canned refried pintos; they use organic coconut oil as the fat and are very nicely seasoned… although we cook bean from dry like crazy, we keep them around for quick fixes, like midnight bean/cheese quesadillas or whatever. Pretty easy to find and excellent for canned; Costco sells them in an 8-pack :-)

Scott3 years ago

I added raw garden fresh radishes that I cut into matchsticks as an additional topping. The radish added some crunch, some color and a bright favor to the burritos. This is great served with a nice pico de gallo as well.

Emily3 days ago

Swapped the avocado for salsa fresco and added a half minced poblano pepper to the refried beans and a bit of butter. I added some spices to the compliment the cumin - smoked paprika, garlic and onion powder, salt, amd chili powder. I added two extra scrambled eggs. I loved the flow of steps and the open ended rolling technique. I will definitely make these again!

Rebecca3 months ago

This is a nice breakfast. I added some warmed left over ribeye cut small and warmed. Not sure the refried beans are necessary.

Brooke4 months ago

Made these as directed and they were good! They froze really well and made for a quick breakfast. I added a bit of salsa and sour cream on top—so yummy!

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