You know what I haven’t seen enough of lately? Breakfast burritos. They’re versatile, great for storing in the freezer, and I don’t know anyone who doesn’t like them. There’s a coffee shop I can walk to that sells breakfast burritos but theirs just don’t scratch the itch so like many things, I had to do this myself.
My favorite part of these? The Chipotle refried beans. I also included crispy potato wedges, soft scrambled eggs, cheddar cheese, and a pinch of cilantro.
And guess what? You can easily alter these to your own preferences! You could add meat (such as sausage, bacon, pulled chicken), lettuce, avocado, rice, or a yummy corn salsa. I like to make myself one that’s simply beans, cheese, and a pinch of cilantro. It feels nostalgic.
The measurements below will give you enough for 4-6 burritos depending on the size of your tortillas and how full you fill them.
Chipotle Refried Beans
*this the same as my refried beans recipe that I use as a side dish but without the extra toppings or sour cream.
Ingredients
2 (15 oz) cans pinto beans
1/2 Vidalia or yellow onion, thinly sliced or diced
3 garlic cloves, chopped
3 tablespoons avocado oil
1 1/2 cups chicken or beef broth, as needed
1 chipotle pepper in adobo sauce (the kind that comes in a can)
1 tablespoon adobo sauce
Salt + black pepper, to taste
About 1/2 can water
Instructions
Heat the avocado oil in a medium saucepan or skillet over medium heat.
Add the onion and garlic and cook for 3–5 minutes, stirring occasionally, until softened and fragrant. You don’t need much browning here — you just want the aromatics tender.
Drain both cans of pinto beans, but do not rinse them. The little bit of starch left on the beans helps give the finished dish a creamier texture.
Fill one of the empty bean cans about halfway with water. Add the drained beans and the water to the pot.
Reduce the heat to medium-low and bring everything to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until some of the liquid has evaporated and the beans begin to soften further.
Add about 3/4 cup of the broth and continue simmering for another 10 minutes.
Add the chipotle pepper and 1 tablespoon adobo sauce, and a splash of broth to help them blend in the following step.
Blend until you reach your preferred consistency using an immersion blender directly in the pot, or carefully transfer the mixture to a countertop blender.
For chunkier beans, reserve about 1/4 cup whole beans before blending and stir them back in afterward.
Add more broth, a little at a time, until the beans reach your preferred consistency. They will continue to thicken slightly as they sit, so I like to leave them just a touch looser than I ultimately want them.
Taste and season with salt and freshly cracked black pepper as needed.
Tips
If the beans become too thick, simply loosen them with another splash of broth or water. If they’re too loose, simmer them uncovered for a few more minutes.
Start conservatively with salt, especially if your broth and canned beans are already salted.
Roasted Potatoes
Cut about 1 pound of baby yellow potatoes into small cubes or wedges. Thinly slice two small shallots. Toss with a few tablespoons of olive oil and about two tablespoons of everyday seasoning blend that has some combination of salt, pepper, onion powder, paprika, and herbs.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Transfer the seasoned potatoes to the baking sheet and spread them out in an even layer.
Bake for 30-45 minutes, flipping every 10-15 minutes. Keep a close eye on them towards the end to ensure they don’t get burned!
Remove from the oven and set aside.
Scrambled eggs
Crack 8 eggs into a small bowl and whisk with a fork. Add in a splash of whole milk or heavy cream and a pinch of salt and pepper. Whisk again until you see small bubbles forming on the surface.
Heat your skillet and add in a drizzle of oil and a knob of butter. Pour in your eggs and scramble over medium low heat.
Turn off the heat once the eggs are about 90% scrambled and let the final 10% cook from residual heat, this will help keep them from overcooking.
Other:
4-6 large burrito sized tortillas (Vista Hermosa tortillas are my favorite!!)
A block of white cheddar, freshly grated
Cilantro: stems and leaves finely diced
Sauce ideas: chipotle ranch, sour cream, hot sauce, salsa
Assembling!!
Heat your tortilla on the stove (medium heat, about 20 seconds each side) or in the microwave (18 seconds). I recommend doing this one at a time, as you’re making them, so they stay warm.
Add a 1/4 cup scoop of beans and spread them out into the middle of the tortilla.
Top with eggs, potatoes, cheese, and cilantro (or whatever your preferred combo is!!).
To roll, fold in the sides then roll the bottom side (closest to you) up and over the center. Be sure to keep the sides folded in so it stays sealed! Roll the top over until you have a nicely wrapped little burrito.
Optional: crisp one or two sides of each burrito in a skillet. To do this, just heat a nonstick skillet over medium. Place the burrito seam-side-down in the pan and leave it for 2 minutes. Carefully check to see if it’s golden brown and if it is, either flip and repeat on the other side or just remove from the skillet!
You’re done!! Enjoy right away or wrap up to store in the fridge (2-3 days) or freezer.