Breakfast Burrito Recipe

Prepare eggs

In a medium bowl whisk together eggs, milk, salt and black pepper until combined and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add butter and allow to melt and foam but not brown. Pour in egg mixture and cook gently, stirring slowly with a spatula until soft curds form and eggs are just set but still moist, about 4–5 minutes. Remove from heat and keep warm.

Warm and season black beans

In a separate small skillet over medium heat add the rinsed black beans, ground cumin and chili powder. Cook, stirring, until heated through and spices are fragrant, about 3–4 minutes. Mash about one-quarter of the beans lightly with the back of a spoon to create a slightly creamy texture. Taste and adjust salt if needed.

Assemble burritos

Warm tortillas in a dry skillet or microwave for 15–20 seconds until pliable. On each tortilla place 1/4 of the scrambled eggs (about 1.5 eggs worth), 1/4 cup seasoned black beans, a handful (about 1/4 cup) of shredded monterey jack cheese and a small handful of chopped spinach. Fold the sides over and roll tightly to form a burrito seam-side down. Repeat for remaining tortillas.

Heat olive oil in a small saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook, stirring constantly, 1–2 minutes to remove raw flavor. Add water slowly, whisking to combine until smooth.

Add smoked paprika, ground cumin, dried oregano, salt, pepper, apple cider vinegar and optional sugar. Bring sauce to a gentle simmer, reduce heat to low and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm until ready to use.

To finish burritos, place assembled burritos in a shallow baking dish seam-side down. Spoon 2–3 tablespoons of warm enchilado sauce over each burrito to coat the top. Optional: sprinkle a little extra shredded cheese on top and broil 1–2 minutes to melt and lightly brown.

Place 1–2 tablespoons diced fresh tomato on top of each sauced burrito, along with a small handful (about 1/4 cup) of fresh spinach leaves.

Add a dollop (about 1–2 tablespoons) of sour cream to each burrito. Sprinkle chopped cilantro if using and serve with lime wedges on the side.

Warm cornbread slices in a 350°F (175°C) oven for 6–8 minutes or microwave briefly until heated through. Serve one slice alongside each burrito.