Breakfast Burritos
Just about every fast‐food joint now sells breakfast burritos, but few will be as good as yours. Fill them as you would tacos, with ingredients like chopped fresh tomatoes, cilantro, black olives, or scallions; minced fresh chiles; avocado slices or chunks; or small cubes of Crisp Panfried Potatoes (Home Fries). If you're really addicted to a hot and hearty meal on the run, double or triple the recipe, wrap the burritos well in plastic or foil, and tuck them away in your freezer. Reheat foil‐wrapped burritos in a 350°F oven for 20 minutes or so; or remove the wrapping, drape each burrito with a paper towel, and reheat in the microwave for a couple of minutes. Then away you go.
2 cups Twice‐Cooked (Refried) Beans, Chili non Carne, or plain cooked or drained canned pinto or black beans
4 large flour tortillas
6 eggs
2 tablespoons butter or extra virgin olive oil
1 cup crumbled Fresh Cheese, the Easy Way or queso fresco or grated cheddar or Jack cheese
- Warm the beans or chili in a small pot. To warm the tortillas, wrap them in foil and put in a 300°F oven for about 10 minutes or stack them between 2 damp paper towels and microwave for 30 to 60 seconds.
- Beat and cook the eggs in the oil according to the directions for Everyday Scrambled Eggs. (You will have to use a large skillet.)
- When the eggs are nearly done, remove them from the heat and assemble the burritos. Spread the cheese on each tortilla and top with ½ cup or so of beans. Add the eggs and any sauces or garnishes you like. Roll up and serve.
Variations:
Vegan Breakfast Burritos
Nice texture: Omit scrambling the eggs in oil in Step 2. Instead, prepare 1 recipe Scrambled Tofu with Mushrooms and use that to fill the burritos. Instead of the cheese, use ½ cup chopped nuts like cashews or hazelnuts. Proceed with the recipe and garnish or sauce according to 9 Sauces for Breakfast Burritos.
Courtesy of John Wiley & Sons. Copyright © Double B Publishing Inc. All rights reserved.
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