Breakfast Burritos: Southwestern
Source: Found on Pinterest
If you would like to add sausage or chorizo, simply brown and add it to the existing burrito filling, proportioned evenly between all of the burritos.
Or, you can also add bacon or ham, if you prefer. These are also freezer friendly.
Ingredients
- 2 Tbls. olive oil
- 1 Tbls. butter
- 1 medium white or yellow onion, peeled and diced (about 2 cups)
- 1 lb. Yukon gold or red potatoes, diced into 1/4-inch cubes
- 1 large red bell pepper, cored and diced (about 2 cups)
- 1 jalapeno pepper, finely diced (optional for more spice)
- 12 large eggs
- 1/4 c. milk
- salt and pepper
- 1 Tbls. butter
- 4 oz. can green chilies, chopped
- 2 t. salt
- 1 t. ground cumin
- 15 oz. can black beans, rinsed and drained
- 2 (8 count) pkgs. burrito sized flour tortillas
- 2 c. shredded Pepper Jack cheese (or the cheese of your choice)
- 1 lb. cooked breakfast sausage (I use Jenni-O turkey breakfast sausage) or chorizo sausage (optional)
- Salsa of your choice, for serving
Instructions
If using meat, fry sausage or chorizo. Remove to a plate lined with paper towel to absorb the grease. Set aside or refrigerate while making the filling.
Filling: Heat the olive oil and butter in a large sauté pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until the onion is mostly cooked and slightly translucent.
Add the potatoes and bell peppers (jalapeno pepper, if using) and stir to combine. Continue cooking, stirring frequently, for 7-10 more minutes, or until the potatoes are tender and cooked through.
Stir in the black beans, green chilies, salt and cumin; continue cooking for 2 more minutes. Then remove the mixture from the heat, and set aside to cool slightly. If you are adding pre-cooked meat, add to the skillet at this point.
Scrambled Eggs: In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Heat a large sauté pan to medium heat and melt a little butter. Add the eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled and cooked through. Transfer to a separate plate or bowl and set aside to cool slightly.
To Assemble Burritos: Spread out a large sheet of plastic wrap on a flat surface and lay the tortilla squarely in the center of it. Add a large spoonful of scrambled eggs in the center of the tortilla (roughly 1/4 cup), followed by another large spoonful of the potato mixture on top of the eggs, and followed by a few tablespoons of shredded cheese on top of the potato mixture.
Once you have all the filling in place, pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. That will form the filling into a roll. Next, fold one side in and then the other side. With both ends folded, tightly roll your tortilla until you have a perfect burrito. Serve with a little salsa on top or dip ends of burrito into the salsa and enjoy.
FREEZER INSTRUCTIONS: Wrap individual burritos tightly in plastic wrap so that the entire burrito is very tightly sealed. (easiest to fold the plastic wrap over the two short ends, then the longer sides of the burrito) .. Put individual wrapped burritos into 2-gallon Ziploc bags and transfer to the freezer, where they will last for up to 3 months.
To Eat Frozen Burritos: Thaw in refrigerator overnight. Remove the plastic wrap and place a burrito on a microwave safe plate. Microwave for 60 - 90 seconds at 70%, or until warmed through. Serve plain or with salsa, for dipping.
NOTE: Makes 16.