Make Ahead Huevos Rancheros Breakfast Burritos
Make Ahead Huevos Rancheros Breakfast Burritos filled with spicy black beans, onions and garlic, eggs, cheese and cilantro.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 10 burritos
- 2 tablespoons butter , divided
- 1/2 cup chopped onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cloves garlic , minced
- 3-4 ounces canned chipotle peppers almost 1/2 can of a 7- can of Chipotle Peppers in Adobo Sauce. (I used Goya brand)
- 1 15-ounce can black beans , rinsed and drained
- 8 large eggs , lightly beaten
- 10 tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro leaves
Melt 1 tablespoon butter in a medium skillet over medium heat. Add the onions, cumin, and salt and cook stirring occasionally for 5 minutes.
Add the garlic and cook for 2 minutes longer.
Add the chipotle peppers and cook for a minute, stirring.
Add the beans and cook for a minute more. Remove from heat. Set aside.
In a separate skillet, melt the remaining tablespoon butter, swirl pan to coat. Add the eggs; cook 4-5 minutes or until eggs are cooked. Remove from heat, transfer eggs to a plate and set aside.
Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by another large spoonful of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese, and 1/2 teaspoon chopped cilantro.
To fold the burrito: Fold the sides in, use your thumbs to bring up the bottom of the tortilla, roll up the tortilla tightly.
Wrap each burrito in plastic wrap and place burritos in a large plastic bag. Store for up to 3 months.
If heating from frozen, unwrap and microwave on high for 1 to 2 minutes or until heated through.If heating from thawed, microwave 60 to 90 seconds.
Serving: 1serving | Calories: 217kcal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 166mg | Sodium: 469mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.7mg | Calcium: 139mg | Iron: 1.8mg