Black Bean Breakfast Burritos

Name: Black Bean Breakfast Burritos
Yield: Serves 4
Ingredients: Sour cream and extra salsa, for serving; 1 avocado, sliced, or ½ cup (125 mL) guacamole; 1 avocado, sliced, or ½ cup (125 mL) guacamole; Sour cream and extra salsa, for serving; Fresh cilantro (optional); ½ cup (125 mL) shredded cheddar or Monterey Jack or crumbled feta cheese; 4 to 6 large eggs; ½ cup (125 mL) shredded cheddar or Monterey Jack or crumbled feta cheese; ½ cup (125 mL) shredded cheddar or Monterey Jack or crumbled feta cheese; 1 tsp (5 mL) chili powder; ⅓ cup (80 mL) salsa; Salt and pepper to taste; Salt and pepper to taste; 1 small thin-skinned potato (Yukon Gold or red), coarsely grated; 1½ cups (375 mL) cooked black beans, or a 14 oz (398 mL) can, rinsed and drained; 1 small thin-skinned potato (Yukon Gold or red), coarsely grated; 1 small thin-skinned potato (Yukon Gold or red), coarsely grated; Canola or olive oil, for cooking; 1 small onion, finely chopped; Four 10-inch (25 cm) flour tortillas (any kind); Canola or olive oil, for cooking

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Spicy Black Bean and scrambled egg burritos aren’t just for breakfast—these can be repurposed for a fast, inexpensive dinner, too. Chopped red pepper or corn would go well in these, as would a crumbled chorizo sausage, sautéed along with the onion. Wrapped up in its own package, a burrito makes a great meal to go.

Ingredients

Four 10-inch (25 cm) flour tortillas (any kind)
Canola or olive oil

Dinner
Spicy
Vegetarian
Breakfast

Method

If you like, wrap your tortillas in foil and put them in a 300°F oven to warm as you make your filling. In a heavy skillet, heat a drizzle of oil over medium-high heat. Sauté the onion and potato for about 5 minutes, until soft and starting to turn golden. Add the beans, salsa, chili powder, and salt and pepper and cook for a few more minutes, slightly smushing some of the beans with the back o