Vegetarian Breakfast Burritos
Ingredients
The burrito filling
-
6
large
eggs
-
1
cup
cooked pinto beans or black beans
-
¼
teaspoon
salt
-
Several dashes
hot sauce
-
1
tablespoon
unsalted butter
-
⅔
cup
shredded sharp cheddar cheese
-
½
cup
chopped cilantro
-
½
cup
chopped green onion
-
6
tablespoons
salsa
-
1
large
avocado (optional)
The burrito wrappers
-
6
8-inch
whole grain tortillas
The hash browns
-
1
full batch
homemade hash browns
Instructions
- Whisk the eggs in a bowl and mix in the beans, salt, and hot sauce.
- Melt butter in a skillet over medium heat, add the egg mixture, and cook until just set.
- Stir in cheese, then transfer to a bowl and mix in cilantro and green onion.
- Warm the tortillas briefly to make them pliable.
- Spread hash browns on each tortilla, add salsa, and top with scrambled eggs.
- Roll up each burrito and place seam side down on a plate.
- Serve immediately with extra salsa and diced avocado, if desired.
- To freeze, let burritos cool, wrap in plastic, and store in a freezer-safe bag.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
300mg
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