Breakfast Burritos

Directions

1. 1
   1.
2. 2
   Spread a large piece of foil on a work surface.
3. 3
   Heat a large skillet over high heat until very hot.
4. 4
   Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side.
5. 5
   Transfer to foil and repeat with remaining tortillas.
6. 6
   Wrap tortillas in foil and keep warm.
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   2.
8. 8
   Whisk eggs and salt together in a large bowl.
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   Heat oil in skillet over medium high heat until it just begins to smoke.
10. 10
    Add eggs and stir until large, firm curds form, about 2 minutes.
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    Remove from heat and stir in cheese
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    3.
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    Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa.
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    Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages.
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    Serve with additional salsa.
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    1.
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    Position rack in upper shelf of oven and preheat broiler.
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    Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer.
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    Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes.
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    Remove from broiler and let cool.
21. 21
    2.
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    Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth.
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    Add tomatillos, and their juices, and pulse to a chunky consistency.
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    Add cilantro, salt, and sugar and pulse to combine.
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    3.
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    Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes.
27. 27
    Serve immediately or refrigerate, covered, for up to 3 days.
28. 28
    Calories: 485
29. 29
    Total Fat: 26 grams
30. 30
    Saturated Fat: 8 grams
31. 31
    Total Carbohydrate: 40 grams
32. 32
    Protein: 23 grams
33. 33
    Sodium: 1072 milligrams
34. 34
    Cholesterol: 436 milligrams
35. 35
    Fiber: 4 grams