Classic Breakfast Burritos
10m prep 25m cook 35m ready
These breakfast burritos are filled with scrambled eggs, refried beans, cheese, and a smoky tomatillo salsa. They can be crisped in a skillet for extra texture.
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Ingredients
- 227 g tomatillos husked, rinsed and halved
- 1 jalapeño halved and seeded
- 0.5 small onion cut into wedges
- 78.8 ml cilantro packed
- 29.6 ml fresh lime juice
- 2.46 ml salt divided
- 6 large eggs
- 4.93 ml extra virgin olive oil
- 237 ml grated pepper jack or Cheddar cheese divided
- 237 ml fat-free refried beans divided
- 4 large tortillas
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 387 mg
- Iron: 4.61 mg
- Magnesium: 64.6 mg
- Phosphorus: 481 mg
- Potassium: 583 mg
- Zinc: 2.74 mg
Let's Cook
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Step 1.
Arrange an oven rack 6 inches from the broiler and heat the broiler.
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Step 2.
Place tomatillos and jalapeño cut sides down on a foil-lined baking sheet along with onion wedges. Broil until blistered, 10 to 12 minutes. Let the vegetables cool, then transfer to a food processor. Add cilantro, lime juice, and ¼ teaspoon salt, and pulse until combined but still slightly chunky. Set the salsa aside.
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Step 3.
In a medium bowl, beat the eggs with 1 tablespoon water and the remaining ¼ teaspoon salt. Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, until they reach your desired doneness, about 2 to 3 minutes for medium-soft eggs. Fold in ½ cup of the grated cheese.
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Step 4.
Spread ¼ cup of refried beans onto each tortilla. Divide the scrambled eggs and remaining ½ cup cheese among the tortillas, placing them on top of the beans. Spoon 2 tablespoons of the salsa over each. Roll up the burritos by folding the sides over the filling, then rolling from the bottom up. If desired, crisp both sides in a nonstick skillet over medium heat. Serve with the remaining salsa.
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