Looking for a delicious hot breakfast recipe that doesn't take a lot of time to make? What about a special brunch recipe that's different than the typical breakfast casserole? We love Mexican food and these breakfast burritos really hit the spot and fill you up. They are super easy to prepare and you can change up the recipe to suit your own liking. Sometimes we substitute the Pico de Gallo with our favorite peach & mango salsa or we will use some guacamole instead. If you want to add even more flavor, you can chop up some onions, green bell peppers and/or mince up some garlic and toss it into the egg mixture and then proceed with cooking the recipe.
1 tsp. GOYA Extra Virgin Olive Oil
4 - 8" GOYA Flour Tortillas
4 eggs, plus 4 egg whites, lightly beaten
1 can 15.5 oz. GOYA Low Sodium Black Beans, drained & rinsed
1/2 cup GOYA Pico de Gallo, drained
Heat 1/2 tsp. of olive oil in a medium non-stick skillet over medium-high heat; add tortilla. Cook, flipping once, until light golden brown on both sides. Transfer tortilla to place. Repeat with remaining tortillas.
Heat remaining olive oil in the same skillet. Add the lightly beaten eggs. Cook, stirring eggs with spatula, until scrambled and just set, about 4 minutes.
Assemble Burritos: Place 1 tortilla on work surface. Add 1/4 scrambled egg mixture, 1/4 cup black beans and 2 Tbsp. Pico de Gallo. Fold left and right ends over filling. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact filling. Roll tortilla into log and place seam-side down on plate. Cut in half and serve immediately.
1 comment:
My husband loves black beans most out of all the types of beans. I like how extra egg white are used to lighten this recipe. I shall definitely have to make this for him.
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