Recipes
Pinto Bean, Egg & Cheese Breakfast Burrito
Uses: flour tortilla, pinto beans, whole liquid eggs, taco-blend cheese
Ingredients:
- 1 flour tortilla
- 1/3 cup pinto beans, drained and rinsed if canned
- 1/3 cup whole liquid eggs
- 2 tablespoons shredded taco-blend cheese
- 1 teaspoon oil
- Cumin and black pepper
- Small amount of salt
Instructions:
- Warm the tortilla in a dry skillet for about 20 seconds per side, then place it on a plate and cover to keep soft.
- Heat half the oil in the skillet. Add pinto beans with cumin, black pepper, a small amount of salt, and 1 tablespoon water. Cook for 2 minutes, mashing a few beans lightly so the filling holds together.
- Push the beans to one side, add the remaining oil if needed, and pour in the eggs. Stir until fully cooked, then mix the eggs and beans together and sprinkle with cheese.
- Spoon the filling down the center of the tortilla. Fold in the sides, roll tightly from the bottom, and serve warm.
Good for: A filling Latin-inspired breakfast that combines creamy pinto beans, eggs, and melted cheese in one handheld meal.
Optional: Add diced tomato or a very small amount of jalapeño before rolling.