Egg burritos perfect at any time of day
One of the things you’ll almost always find in my freezer are these black bean breakfast burritos. They work just as well for breakfast as any other meal, and if your family is anything like mine, everyone will love them (even my toddler!).
BLACK BEAN BURRITOS
Serves: 6-8
For the beans:
■ 2 bay leaves
■ 1 tbsp (15 ml) cumin
■ 1/2 tsp (2.5 ml) dried oregano
■ 2 tsp (10 ml) smoked paprika
■ 1 dried chili pepper such as ancho
■ 2 tbsp (30 ml) tomato paste
■ 2 tsp (10 ml) kosher salt
■ 10 cups (2.5 L) water
■ 1 lb (454 g) dried black beans, rinsed
For the burritos:
■ 2 tbsp (30 ml) vegetable oil
■ 8 to 9 oz (225-250 g) chorizo, casing removed
■ 4 to 6 large eggs
■ Kosher salt
■ Freshly ground black pepper
■ 2 cups (500 ml) grated cheese such as cheddar
■ Six to eight 10-inch (25-cm) flour tortillas
1. Add bay leaves, cumin, oregano, smoked paprika, chili pepper, tomato paste, salt, water and black beans to an electric pressure cooker. Cook at high pressure for 27 minutes, let pressure release naturally for 30 minutes, then manually release remaining pressure.
2. If beans are not cooked, either bring machine back to pressure and cook for
2-3 minutes, then manually release pressure, or cook uncovered, on the sauté function if using an Instant Pot.
3. Remove chili and bay leaves. Drain 3 cups (750 ml) of beans and store the rest in their liquid in the refrigerator or freezer.
4. For the burritos: Heat 1 tbsp (15 ml) of oil in a skillet over medium-high heat. Crumble chorizo into the skillet and cook 5-7 minutes. If you have an instant-read thermometer, cook it until the temperature reaches
165 F (74 C). Transfer chorizo to a plate.
5. In a bowl, beat eggs and season with salt and pepper.
6. Use chorizo fat and more oil as needed. Reduce heat to medium. Pour eggs into the skillet, let set for 1-2 minutes. Reduce heat to medium-low to finish cooking. Remove skillet from heat.
7. Divide cheese, chorizo, beans and eggs evenly among the tortillas.
8. For 8 burritos, aim for about 1/4 cup (60 ml) cheese, 3/4 oz (10 g) chorizo and 1/2 cup (125 ml) black beans per burrito.
9. Fold the sides of the burrito over the filling and then, starting with the side closest to you, roll it into a cylinder, tucking the filling and tortilla in as you go.
10. At this point, the burritos can be refrigerated or frozen. (Thaw or briefly reheat burritos as needed in the microwave.)
11. Heat 1 tbsp (15 ml) of oil in a skillet over medium heat. Add 1-2 burritos, seam side down.
12. Cook until tortilla is golden. Serve warm.