Black Bean Breakfast Burritos

15 ingredients
10 steps

Ingredients

  • 10 inches flour tortillas, 4
  • canola oil or olive oil
  • 1 small onion, finely chopped
  • 1 yukon gold potatoes or 1 red potatoes, coarsely grated
  • 1 1/2 cups black beans (cooked, rinsed and drained if using canned)
  • 1/3 cup salsa
  • 1 teaspoon chili powder
  • salt
  • pepper
  • 4 -6 large eggs
  • 1/2 1/2 cup monterey jack cheese (crumbled or shredded) or 1/2 cup feta cheese (crumbled or shredded)
  • 1 avocados (sliced) or 1/2 cup guacamole
  • fresh cilantro
  • sour cream
  • salsa

Directions

  1. 1
    If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
  2. 2
    In a heavy skillet, heat a drizzle of oil over medium-high heat.
  3. 3
    Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
  4. 4
    Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
  5. 5
    Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
  6. 6
    Stir the eggs around with a spoon or spatula to scramble them.
  7. 7
    Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
  8. 8
    Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
  9. 9
    Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
  10. 10
    Serve warm, with extra salsa and/or sour cream.

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