Burrito No. 1 Recipe

Heat a small saucepan over medium heat. Add the canned refried beans and 2 tablespoons water or stock to loosen. Stir frequently to prevent sticking.

Add cumin (if using) and 1/4 teaspoon salt. Cook, stirring, until beans are warmed through and smooth, about 4–5 minutes. If too thick, add up to 1 more tablespoon water. Keep warm on very low heat.

Crack the 6 eggs into a bowl, add 3 tablespoons milk or cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil. Once melted and coating the pan, pour in the egg mixture.

Let eggs sit briefly (10–15 seconds) then gently stir with a spatula, pushing from the edges toward the center to form soft curds. Continue cooking slowly until eggs are mostly set but still slightly glossy, about 3–4 minutes. Remove from heat — residual heat will finish them.

Warm the flour tortillas so they are pliable: either heat individually in a dry skillet over medium for 20–30 seconds per side, wrap in a clean towel and keep covered, or microwave covered with a damp paper towel for 20–25 seconds per tortilla.

Lay one warm tortilla flat. Spoon about 1/4 cup warmed refried beans in a line down the center of the tortilla, leaving 1–2 inches at each end.

Top the beans with about 1/4 of the scrambled eggs (roughly 1.5 eggs worth) and sprinkle 3/8 cup (about 2 tbs less than 1/2 cup) shredded cheddar cheese over the eggs. Add optional garnishes (salsa, cilantro, avocado) now if using.

To fold: fold the bottom edge of the tortilla up over the filling, tuck in the sides toward the center, then continue rolling tightly to form a burrito seam-side down. Brush the outside lightly with the softened butter or a little oil.

Optional step: For a lightly crisp exterior, place seam-side down on a preheated skillet over medium heat for 1–2 minutes per side until golden and slightly crisp.

Repeat assembly for the remaining 3 tortillas with the remaining fillings.