Breakfast Burrito Recipe
Scrambled Eggs, Yellow Rice, Refried Black Beans, Cheddar & Pepper Jack, Texas Queso, Pico de Gallo, Chipotle Mayo, Guacamole, Sour Cream
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Gather all the ingredients and prepare them by chopping any vegetables for the pico de gallo, and measuring out the cheese and other fillings.
- 2
Cook the Rice
In a medium saucepan, cook the yellow rice according to package instructions. Set aside when done.
- 3
Scramble the Eggs
In a large skillet, heat the olive oil over medium heat. Crack the eggs into a bowl, add salt and black pepper, and whisk until combined. Pour the eggs into the skillet and cook, stirring gently until scrambled and cooked through. Remove from heat.
- 4
Warm the Tortillas
In a separate skillet, warm the flour tortillas over medium heat for about 30 seconds on each side, or until pliable.
- 5
Assemble the Burritos
On each tortilla, layer scrambled eggs, yellow rice, refried black beans, cheddar and pepper jack cheese, Texas queso, pico de gallo, chipotle mayo, guacamole, and sour cream.
- 6
Roll the Burritos
Fold in the sides of the tortilla and then roll from the bottom up to enclose the filling. Repeat with the remaining tortillas.
- 7
Serve
Cut the burritos in half and serve immediately with extra pico de gallo and sour cream on the side.
