B-52 Burrito Recipe

Warm tortillas

Heat a large skillet or griddle over medium. Add butter or a thin smear of oil. Warm each tortilla 20–30 seconds per side until pliable and lightly browned in spots. Stack and keep warm wrapped in a clean kitchen towel.

Reserve warmed tortillas for final assembly so they are soft and easy to roll.

Cook the sausage

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the ground breakfast sausage (or chorizo) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a bowl and set aside. Wipe skillet if there is excess grease.

Scramble the eggs

Whisk the 4 eggs with 2 tablespoons whole milk, 1 teaspoon salt and 1/2 teaspoon black pepper until combined. Reduce heat to medium-low, add a small pat of butter or a teaspoon oil to a clean nonstick skillet. Pour in the egg mixture and cook gently, stirring often, until soft-scrambled and slightly custardy, about 3–4 minutes. Remove from heat.

Season beans and rice

Place the warm cooked rice and drained black beans in a bowl or saucepan. Stir in 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika and 1/2 teaspoon salt. Warm over low heat, stirring occasionally, until heated through (3–5 minutes). Keep covered until assembly.

Make chipotle crema (if not using store-bought)

Whisk together 1/2 cup sour cream or Greek yogurt, 1–2 teaspoons adobo sauce from chipotle peppers (or 1 finely minced chipotle), 1 teaspoon lime juice, and a pinch of salt until smooth. Adjust heat with additional adobo or a dash of hot sauce to taste. This yields about 1/2 cup.

Have shredded cheese ready to sprinkle during assembly.

Prepare the diced tomatoes, shredded lettuce/cabbage, diced red onion and chopped cilantro. Cut lime into wedges for serving.

Build each burrito

Lay a warmed tortilla flat. In the center place about 1/2 cup seasoned rice and beans, 1/4 cup cooked sausage, 1/4 cup scrambled eggs, 1/4 cup shredded cheese, a spoonful of diced tomatoes, 2 tablespoons shredded lettuce/cabbage, and 1 tablespoon diced red onion. Drizzle about 1 tablespoon chipotle crema over the fillings and sprinkle with 1 teaspoon chopped cilantro. Squeeze a little lime if desired.

Fold and toast

Fold the sides of the tortilla over the filling, then roll tightly from one end to form a burrito. Brush the griddle/skillet with a little butter or oil and place seam-side down on medium heat. Toast each burrito 2–3 minutes per side until the tortilla is golden and crisp and cheese inside has started to melt. Press gently with a spatula while toasting.

Slice burritos in half on the diagonal and serve immediately with extra chipotle crema and lime wedges on the side.