Breakfast Burrito Bocaditos Recipe

Cook the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.

Prepare the Eggs

In a bowl, whisk together the eggs, salt, and black pepper. Pour the mixture into the skillet with the vegetables and scramble until fully cooked, about 3-4 minutes.

Combine Filling Ingredients

In a large bowl, mix together the cooked rice, black beans, scrambled eggs, and shredded cheese until well combined.

Make the Chipotle Crema

In a small bowl, combine the sour cream, chipotle in adobo sauce, and lime juice. Mix until smooth and well blended.

Prepare the Salsa

In another bowl, combine the diced tomatoes, chopped cilantro, lime juice, and salt. Stir gently to combine.

Assemble the Burritos

Place about 2-3 tablespoons of the burrito filling on each mini tortilla. Roll tightly and secure with a toothpick if necessary.

Serve

Serve the burrito bocaditos with chipotle crema and salsa on the side for dipping.