Scrambled Egg Burritos
Submitted by happyzhangbo
Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
31 minThese breakfast burritos bring the heat in the best way: green chiles folded right into soft, fluffy scrambled eggs, topped with grated pepper jack that melts on contact.
Roll it all up in a warm whole wheat tortilla, then dunk every bite into the homemade black bean and tomato salsa spiked with chipotle in adobo.
That salsa alone is worth the recipe. Fresh Roma tomatoes, black beans, scallions, cilantro, and lime juice give you a chunky, bright contrast to the rich, cheesy eggs.
Vegetarian, filling, and done in about 30 minutes, this is Tex-Mex breakfast done right.
Pro Tips
- Stir the eggs low and slow with a wooden spoon. Big, soft curds are what you’re after, not rubbery scramble.
- Warm the tortillas in the oven wrapped in foil so they stay pliable and don’t crack when you roll.
- Make the salsa ahead and refrigerate overnight. The chipotle flavor deepens as it sits.
- Add a dollop of sour cream when serving for a cool, creamy finish against the heat.
Ingredients
Directions
Preheat oven to 350°F.
Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended.
Heat oil in a 10-inch nonstick skillet over medium-low heat.
Add chiles and cook, stirring, for 1 minute.
Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1½ to 1½ minutes.
To serve, divide eggs evenly among the tortillas.
Sprinkle each with about 2 tablespoons cheese and roll up.
Serve with salsa and sour cream.
Black bean & tomato salsa:
Combine all ingredients in a medium bowl; stir to blend.
Refrigerate until ready to serve.
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