WWW.FREI-STYLE.COMBreakfast Burrito with Scrambled Eggs and Beans
Ingredients
For the rice and vegetable filling
- 2 Tbsp olive oil
- 1 onion
- 1 red bell pepper
- 1 tomato
- 100 gr (3.5 oz.) corn
- 100 gr (3.5 oz.) beans (cooked or canned)
- 200 gr (7 oz.) cooked rice
- 1 tsp ground cumin
- 1 tsp paprika (for the filling and the eggs)
- salt and pepper (to taste)
For the scrambled eggs
- 4 large eggs (to 6)
To fill
- 4 large flour tortillas
- 100 gr (3.5 oz.) grated cheese
- 1 avocado
- salsa (to taste)
- sour cream (to taste)
- fresh cilantro (to taste)
Equipment: large pan, bowl, whisk or fork, knife and cutting board, spatula
Instructions
Get ready
- 1.Peel and finely dice the onion. Wash, seed and dice the bell pepper. Wash the tomato and cut it into small cubes.
- 2.Drain the beans, rinse and let them drain. The rice should already be cooked.
Rice and vegetable mixture
- 1.Heat the olive oil in a large pan. Fry the onion and bell pepper until soft.
- 2.Add the tomato, corn and beans and fry briefly. Season with salt, pepper, cumin and half of the paprika.
- 3.Stir the cooked rice into the vegetables, transfer everything to a bowl and keep warm.
Scramble the eggs
- 1.Crack the eggs, whisk them and season with salt, pepper and the remaining paprika.
- 2.Cook them in the same pan over medium heat into creamy scrambled eggs. Take them out and briefly wipe the pan.
Fill and roll the burritos
- 1.Warm the tortillas one at a time in the dry pan so they become pliable. Halve the avocado, remove the pit and slice it.
- 2.Spread each tortilla with salsa if you like. Place a generous portion of the rice and vegetable mixture in the middle and spread the scrambled eggs on top.
- 3.Sprinkle with grated cheese, lay avocado slices on top and add sour cream and cilantro to taste.
- 4.Fold in the sides of the tortilla and roll the burrito up tightly from the bottom. Repeat with all the tortillas.
Crisp and serve
- 1.Place the burritos seam-side down in the pan and fry them for 2 to 3 minutes on each side until golden, sealed and the cheese melts.
- 2.Cut them in half and serve right away, with extra salsa or guacamole if you like.
Notes
Tip from my kitchen: the recipe makes 4 large burritos. For us that is 4 servings, but for very hungry eaters they also feed 2 people with 2 burritos each. Day-old rice is perfect here, it is nice and dry and soaks up the spices well. For more heat, I add a finely chopped jalapeño to the vegetables. If the tortillas tear while rolling, they were too cold: simply warm them briefly again.
Nutrition per serving: 690 kcal · 26 g protein
MY NOTES
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