Knife-and-Fork Breakfast Burrito

[Guest guest]

Knife-and-Fork Breakfast Burrito

Start to Finish: 25 minutes

 

1 cup canned black beans, rinsed and drained

1/3 cup bottled chunky salsa

4 eggs, slightly beaten

2 tablespoons milk

1/4 teaspoon pepper

1/8 teaspoon salt

Nonstick cooking spray or cooking oil

1 medium tomato, thinly sliced

1/2 cup crumbled queso fresco cheese or shredded Monterey Jack

cheese (2 ounces)

1/4 cup dairy sour cream

4 teaspoons snipped fresh mint

Bottled chunky salsa (optional)

 

Directions

1. In a small saucepan mash the beans slightly. Stir in the 1/3 cup

salsa. Heat through over low heat. Cover and keep warm while making

egg " tortillas. "

 

2. In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-

inch nonstick omelet pan (or skillet with flared sides) with

nonstick cooking spray, or brush lightly with a little cooking oil.

Preheat pan over medium heat until a drop of water sizzles.

 

3. For each of the egg " tortillas " pour about 1/4 cup of the egg

mixture into the pan. Lift and tilt pan to spread egg mixture over

bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly

browned on bottom (do not turn).

 

4. Loosen edges of the egg " tortilla " with spatula; carefully slide

out onto a serving plate, browned side down. On one half of

the " tortilla, " spread one-fourth of the bean-salsa mixture. Top

with tomato and cheese. Fold in half and then into quarters to form

the burritos. Keep warm while preparing remaining tortillas and

burritos. Top with a dollop of sour cream and the remaining cheese;

sprinkle with mint. Serve with additional salsa, if desired. Makes 4

servings.

 

This is one of my sons favorites! He had this for his Birthday

Breakfast!