TODAY Food Club

Make Ahead Huevos Rancheros Breakfast Burritos filled with spicy black beans, onions and garlic, eggs, cheese and cilantro. Make a bunch and freeze for easy grab and go breakfasts.

Make Ahead Huevos Rancheros Breakfast Burritos

• Servings: 1 burrito
• Yield: 10
• Prep Time: 20 min
• Cooking Time: 20 min

Ingredients

• 2 tablespoons butter, divided
• ½ cup onion, chopped (about 1 )
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 cloves garlic, minced
• 3-4 ounce Chipotle peppers- almost ½ can of a 7- can of Chipotle Peppers in Adobo Sauce. (I used Goya brand)
• 15 ounce can black beans, rinsed and drained
• 8 large eggs, lightly beaten
• 10 inch tortillas
• 1 cup cheddar cheese, shredded
• ¼ cup cilantro, chopped

Preparation

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add the onions, cumin and salt and cook stirring occasionally for 5 minutes.
2. Add the garlic and cook for 2 minutes longer.
3. Add the Chipotle Peppers and cook for a minute, stirring.
4. Add the beans and cook for a minute more. Remove from heat. Set aside.
5. 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.
6. 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 ¼ cup), followed by 1 tablespoon of shredded cheddar cheese and ½ teaspoon chopped cilantro.
7. To fold the burrito: Fold the sides in, use your thumbs to bring up the bottom of the tortilla, roll up the tortilla tightly.
8. Wrap each burrito in plastic wrap and place burritos in a large plastic bag. Store for up to 3 months.

Recipe Tags

• Easy
• Healthy
• Kid-friendly
• Light
• Quick
• Make Ahead
• Breakfast