Bean And Egg Burro Recipe

Bean and Egg Burro - Breakfast Menu

1. 1

   Heat 1 tbs olive oil in a skillet over medium heat until shimmering.

2. 2

   Add 0.25 cup diced onion; cook 3-4 minutes until translucent and lightly golden.

3. 3

   Add 2 cloves minced garlic; cook 30 seconds until fragrant.

4. 4

   Stir in 0.5 cup black beans and 0.25 cup corn; season with 0.5 tsp salt and 0.25 tsp pepper; mash a few beans with a spoon to create a chunky, creamy texture.

5. 5

   In a separate skillet, whisk 2 eggs with a pinch of salt; cook, stirring, until just set.

6. 6

   Warm 2 large flour tortillas in a dry skillet about 15-20 seconds per side, then wrap in a clean towel to keep warm.

7. 7

   Assemble the Burros

   Spread a portion of the bean mixture down the center of each tortilla; top with the scrambled eggs, then sprinkle 0.25 cup shredded cheese and 2 tablespoons salsa.

8. 8

   Fold in the sides and roll up the burritos, seam-side down. If desired, toast the seam-side briefly in the skillet to help seal and melt the cheese.

9. 9

   Slice in half and serve immediately. Optional toppings: chopped cilantro, sliced avocado, or hot sauce as desired.