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Breakfast Burritos with Black Bean Sauce

Breakfast Burritos with Black Bean Sauce

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Black Bean Sauce

  • 1/2 jalapeño, seeded, chopped
  • 1 15-oz. can black beans, drained
  • Kosher salt and freshly ground black pepper


  • 4 11” whole wheat flour tortillas
  • 1 cup crumbled Cotija cheese or feta
  • 2 roasted red peppers from a jar, thinly sliced
  • 1 bunch scallions, chopped
  • 8 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper

Recipe Preparation

Black Bean Sauce

  • Heat oil in a medium skillet over medium-high heat. Add onion and sauté until soft and beginning to brown, 3–4 minutes. Add garlic and jalapeño. Stir until aromatic, about 1 minute. Add tomatoes; cook until softened, about 4 minutes. Mash with a potato masher to release juices. Add drained black beans and cook, stirring and adding water by tablespoonfuls if dry, until flavors blend, about 3 minutes. Season to taste with salt and pepper. Stir in cilantro.


  • Preheat broiler. Arrange tortillas on a baking sheet. Sprinkle cheese over tortillas, dividing equally, leaving a 1” plain border around edges. Broil until cheese softens and tortillas are browned in spots, 2–3 minutes. Scatter red peppers over cheese, dividing equally among tortillas.

  • Melt butter in a large nonstick skillet over medium heat. Add scallions and sauté until softened, about 3 minutes. Add eggs, season lightly with salt and pepper, and cook until eggs are softly set.

  • Divide eggs among tortillas. Fold top and bottom edge over eggs, then fold edges over. Place burritos on plates, seam side down. Spoon black bean sauce over; garnish with cilantro.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

One serving contains: Calories (kcal) 480.0 %Calories from Fat 190.0 Fat (g) 21 Saturated Fat (g) 8 Cholesterol (mg) 450 Carbohydrates (g) 46 Dietary Fiber (g) 10.0 Total Sugars (g) 5.0 Net Carbs (g) 46.0 Protein (g) 27.0 Sodium (mg) 1100.0Reviews Section

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