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.

Spicy Black Beans

This dish is hearty, healthy, spicy, versatile, fast, and reheats well. Use as a side dish, in taco salad, in tacos, in breakfast burritos, and much more. You can add different peppers (sweet bell peppers instead of anaheims) or include other vegetables that you enjoy or have around. I've substituted leeks for onions in the past as well. If you have the time, you could also use dried beans.

Spicy Black Beans

2 14.5 ounce cans black beans, drained and rinsed
2 cloves of garlic, pressed
2 tablespoons extra virgin olive oil
3 large green anaheim peppers, seeded and chopped
1 chipotle pepper (canned in adobo), minced (add to taste)
1 small yellow onion, chopped fine
kosher salt

-Heat olive oil in a large skillet and add garlic and chipotle pepper. Add onion and pepper, season with salt, and sautée until the vegetables begin to soften, about 3-5 minutes. Add black beans and continue to cook until the beans are cooked through, about 2-4 minutes. Serve.