Scrambled eggs bound by Monterey Jack and encased in warm flour tortillas with refried beans, avocado and cilantro make for a comforting on-the-go breakfast. My recommended rolling technique, in which smaller tortillas are left open-ended, yields bundles of sunshine that can be prepared ahead of time, frozen and reheated in the oven.
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-size tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.
Breakfast Burritos
Ingredients:
• 8 medium (soft taco-size) flour tortillas
• 5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
• 2 tablespoons neutral oil, such as grapeseed or canola
• 2 scallions, thinly sliced
• 1/2 teaspoon ground cumin
• 1 cup refried black beans (from a 16-ounce can)
• 6 large eggs, beaten
• Kosher salt
• Hot sauce, for drizzling (optional)
• 1 small ripe avocado, pitted, peeled and sliced
• 1/4 cup fresh cilantro leaves
Directions:
Heat broiler to high and line two sheet pans with foil.
Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
Total time: 20 minutes, serves 4.
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