MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Breakfast Burritos
Categories: Cheese, Beans, Herbs, Breads, Fruits
Yield: 4 servings
8 md Soft (taco-size) flour
- tortillas
5 oz Monterey Jack cheese; coarse
- grated
2 tb Oil
2 Scallions; thin sliced
1/2 ts Ground cumin
1 c Refried black beans
6 lg Eggs; beaten
Salt
Hot sauce; for drizzling
- (optional)
1 sm Ripe avocado; pitted, peeled
- sliced
1/4 c Fresh cilantro leaves
Set 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.
Recipe by Yewande Komolafe
RECIPE FROM:
https://cooking.nytimes.com
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