Vegetarian Breakfast Burritos
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(37)
Ingredients
6 burritos
- Six 8” whole grain tortillas
- 1 full batch homemade hash browns
- 6 large eggs
- 1 cup cooked pinto beans or black beans (canned beans, rinsed and drained)
- ¼ teaspoon salt
- Several dashes of hot sauce, such as Cholula
- 1 tablespoon unsalted butter
- ⅔ cup (packed) shredded sharp cheddar cheese
- ½ cup chopped cilantro, divided
- ½ cup chopped green onion (mostly green parts), divided
- 6 tablespoons of your favorite salsa, plus extra for serving
- 1 large avocado, diced (optional, if serving right away)
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Preparation
Step 1
To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until pale yellow. Stir in the beans and season with the salt and hot sauce.
Step 2
To cook the eggs: Melt the butter in a medium-sized skillet over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion.
Step 3
To make the tortillas pliable, quickly run each under water. Warm briefly in the microwave or in a skillet.
Step 4
Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs.
Step 5
Roll up the burrito by folding the tortilla over from the bottom, then fold in the sides. Finish rolling and put the burrito seam side down.
Step 6
If serving right away: Halve the burritos or serve them whole. Warm some extra salsa, pour over the burritos, and top with diced avocado and reserved cilantro and green onion.
Step 7
If freezing for later: Let burritos cool to room temperature, wrap in plastic wrap, transfer to a freezer-safe bag, and squeeze out the air before sealing. Store in the freezer.
Step 8
To defrost: Unwrap the plastic wrap, wrap in a damp paper towel, and microwave about 2 to 3 minutes until warmed throughout. Serve with extra salsa.
Step 9
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Chef's notes
Make it gluten-free:
Use a certified gluten-free tortilla.
Make it dairy-free:
Omit the cheese and replace the butter with olive oil. Serve burritos with avocado.
Make it quick:
Skip the hash browns and add ½ cup more pinto beans.
