Sunday, August 29, 2010

Breakfast Burritos

If you happen to have premade Spicy Black Beans in the fridge ready to go, this breakfast can be prepared in a snap. That fact alone is what inspired this meal. I had just returned from a long run and was several miles past hungry. I needed food, and needed it fast. I've written the exact way I made this recipe the first time which cuts corners (ie cooking the eggs and beans in the same pan) in order decrease cooking time and dishes.

Breakfast Burritos
-Makes 2-4 burritos, depending on tortilla size

2 eggs
soft tortillas (I used green chile corn tortillas)
2 cups Spicy Black Beans
cheddar cheese, grated
sour cream
fresh cilantro, stems removed
hot sauce
extra virgin olive oil

-Heat olive oil in a medium skillet over medium heat. Add spicy black beans and stir occasionally. Meanwhile, crack eggs into a small bowl, add a splash of cold water, salt, and pepper, and whisk well. When the beans are heated through, pour the egg mixture into the skillet and toss/scramble with the beans using a spatula. When the eggs have cooked through remove pan from the heat and divide the eggs & beans between each tortilla. (If you have extra time, you can wrap the tortillas in a damp cloth and preheat them in a warm oven) Garnish with cheese, sour cream, cilantro, and hot sauce. Serve.

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