Breakfast Burrito
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 2
I had a hard time finding a burrito that met my needs so I created this one. I make this in bulk and freeze them for on the go mornings.
Ingredients
1/2 lb. dry black beans
2 Tbsp. Olive Oil
1/2 cup onion chopped
1/4 cup green pepper chopped
2 cloves garlic minced
1 tsp. oregano
1 packet Sazon Goya without Annatto
2 Tbsp. White Cooking Wine or cider vinegar
1 tsp. salt
1/4 tsp. ground pepper
30 eggs
30 olive oil spritzes
2 tsp. corn starch
10 BD friendly tortillas
Directions
Soak and rinse beans. To 1/2 lb. dry beans add 4 cups hot water. Boil 2 minutes. Add onion, pepper and garlic; cook until tender, about 5 minutes. Add remainding ingredients except tortillas, eggs, olive oil spritzes and cornstarch. Stir mixture into beans in saucepan. Bring to a boil then set aside for 1 hour. Then put in the fridge overnight.
Strain bean mixture and put liquid into a saucepan. Wisk corn starch into liquid. Bring to a boil then set aside. Heat a small frying pan to Med/Low heat.
Spritz pan with olive oil. Beat 3 eggs and add to frying pan. Add 1/4 cup of bean mixture. Cook like an omlett. Remove omlett onto a cutting board. Heat 1 tortilla in frying pan. Cut omlett into 4 equal width strips. Remove tortilla onto cutting board, stack omlett strips on tortilla. Add 1-3 tsp. of bean reduction. Wrap burrito. Repeat for 10 burritos. Place burittos in a freezer bag for an on the go breakfast.
Each burrito is 2 servings. I cut them in half.
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