Black bean breakfast burritos
Mexican recipes
Legumbres
Breakfast
Medium
25'
Rise and shine with this delicious, protein-packed breakfast burrito! Mix creamy GOYA® Black Beans with chorizo, pico de gallo, scrambled eggs and cheese, and the result is a great breakfast that will keep you going all morning long.
Ingredients
- 1 package chorizo, finely chopped
- 1.5 cups of Pico De Gallo Sauce
- 1 cap low-salt black beans
- 2 tablespoon of Único Olive Oil
- 4 units of Corn Tortillas
- 8 brown eggs, lightly beaten
- 0.25 tablespoon of Adobo with GOYA pepper
- 1 cup of shredded monterey jack cheese
Preparation
- Heat a non-stick frying pan over medium-high heat, add the chorizo. Cook, stirring occasionally until it begins to brown, about 5 minutes. Add pico de gallo and black beans.
- Cook, stirring, until the liquid from the pico de gallo is almost evaporated and the beans are hot. Transfer bean mixture to a bowl and set aside.
- Heat ½ teaspoon oil in a skillet over medium-high heat, add tortilla. Cook, turning once, until lightly browned on both sides. Transfer tortilla to a plate. Repeat with the rest using 1 teaspoon oil in total.
- Heat the remaining oil in the same skillet. Add eggs and adobo. Cook, stirring eggs with a spatula, until scrambled and set, about 4 minutes.
To assemble the burritos:
- Place tortillas on a flat surface. Add ¼ of the scrambled egg mixture, ½ cup of the bean mixture and ¼ cup of the cheese.
- To roll the burrito, fold the left and right ends over the filling. Then, holding the end closed, fold the tortilla in half from bottom to top. Using the top layer of the tortilla, push the filling towards you, to compact well.
- Wrap the tortilla into a roll, leaving the seam side down on the plate, serve.
Products for the recipe
