Vegetarian Breakfast Burritos
, 30 min, Makes 6 burritos
Whole-grain tortillas filled with scrambled eggs, beans, hash browns, cheese, and fresh herbs; served warm with salsa and avocado.
| prepPrepare 1 full batch homemade hash browns ahead of time | |||||
| 6 large eggs | Whisk eggs until pale, stir in beans, salt & hot sauce | Melt butter, pour in egg mixture, cook 2–4 min until set | Stir in cheese, cilantro & green onion | Assemble burritos: hash browns, salsa, eggs; roll & fold | Warm extra salsa, top with avocado & reserved herbs |
| 1 cup cooked pinto beans or black beans, rinsed and drained | |||||
| ¼ teaspoon fine salt | |||||
| Several dashes hot sauce, such as Cholula | |||||
| 1 tablespoon unsalted butter | |||||
| 75 g shredded sharp cheddar cheese | |||||
| 15 g chopped cilantro (for filling) | |||||
| 15 g chopped green onion, mostly green parts (for filling) | |||||
| Six 8-inch whole-grain tortillas | Wet tortillas, warm 10–20 sec in microwave or skillet | ||||
| 1 full batch homemade hash browns | |||||
| 6 tablespoons salsa, plus extra for serving | |||||
| 1 large avocado, diced (optional) | |||||
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