Southwestern Breakfast Burritos
What could be heartier for breakfast than this southwestern breakfast burrito?! It's chocked full of chorizo, eggs, homemade black beans, and topped with onion, cheese, and cilantro. Yum!
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INGREDIENTS
- 1/2 pound dried black beans
- 7 cups water, separated
- 1 tablespoon kosher salt
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 3 bay leaves
- 3 garlic cloves, husk removed and smashed
- 1/2 onion
- 1 pound ground chorizo
- 1 jalapeño, seeds removed and minced
- 2 tablespoons butter
- 7 eggs
- 2 tablespoons sour cream
- 2 teaspoons salt, separated
- 1/2 teaspoon pepper
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup diced onion
- 8 extra-large tortillas
INSTRUCTIONS
FOR THE BLACK BEANS
In a 6-quart kettle, combine the beans, 3 cups water, and 1 tablespoon salt. Cover and refrigerate at least 8 hours.
Once soaking is complete, drain and rinse the beans. Add the beans back to the kettle. Pour in 4 cups water, cumin, chili powder, 1 teaspoon salt, garlic cloves, onion, and bay leaves.
Bring to a boil and then reduce to a simmer. Cook until the beans are tender, 60-90 minutes.
FOR THE CHORIZO AND EGGS
Heat a 10-inch skillet over medium-high heat. Add the chorizo and cook, breaking up any large pieces. Continue cooking until browned and cooked through, 8-12 minutes. Remove the chorizo.
Saute the prepared jalapeño in the oil left from the chorizo, 2 minutes.
In a bowl, whisk the eggs, sour cream, salt, and pepper until smooth. Pour the eggs into the skillet with the jalapeño. Cook over low heat until they are just set but still moist, 4-5 minutes.
Remove from the heat and assemble the burritos.
FOR THE BURRITOS
Working with one tortilla, add 1/3 cup cooked black beans as a base layer. Top with eggs, chorizo, cheese, onion, and cilantro. Bring the sides in and tightly roll the burrito up.
To sear, heat a skillet over medium-high with 1 tablespoon oil. Add folded burrito to the skillet and cook until brown, 1 minute. Turn and repeat, then remove from skillet and serve. Continue until all burritos are made.
Recipe Southwest Breakfast Burritos
Recipe - Southwest Breakfast Burritos
INGREDIENTS:
●12 eggs
●2/3 cup milk
●1/2 teaspoon salt
●2 tablespoons butter
●1 pound bulk pork sausage
●2 tablespoons minced garlic
●1/2 red onion, diced
●1 tomato, diced
●1/4 cup chopped fresh cilantro
●1 (3 1/2 ounce) can diced jalapenos
●1 (1 ounce) package taco seasoning
●1 1/2 cups shredded Cheddar cheese
●20 (6 inch) flour tortillas
Hy-Vee Healthy You: Southwestern Breakfast Burrito
Waking up is easier when a delicious and nutritious breakfast awaits. In this Hy-Vee Healthy You episode, Registered Dietitian Erin Good will show you how to enjoy breakfast no matter the time of day with Southwestern Breakfast Burritos. Find the recipe here:
I Will Never Eat Anything Else But This | Breakfast Quesadilla Omelette Recipe
In This Video I show How To Make Breakfast Quesadilla Omelette Recipe, I Will Never Eat Anything Else But This For Breakfast
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Breakfast Quesadilla Omelette
Ingredients:
1 Tablespoon Oil
1/2 Onion
???? 1/2 Red & Green Bell Peppers
???? Sauté 3 Minutes
???? 2 Eggs
???? Salt & Pepper
???? 1 Tablespoon Oil
????Cook 2 Minutes Medium Heat
???? 1 Tortilla
???? Cook 1 Minute
???? 50g Mozzarella Cheese
???? Cook 1 Minute
???? 2 Eggs
???? 2 Tablespoons Green Onions
???? Salt & Pepper
???? 1 Tablespoon Oil
???? Cook 3 Minutes Medium Heat
???? 1 Tortilla
???? Cook 1 Minute
???? 1/2 Tomato
???? 50g Cheddar Cheese
???? Cook 1 Minute
???? Ready To Eat ????
???? Enjoy!!! ????
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Vegan Southwest Breakfast Burrito
Vegan Southwest Breakfast Burrito
1 Tortilla
1 Hash brown, baked
half a slice vegan cheddar
1/4 Cup Vegan Egg Scramble (Just Egg or Tofu scramble, seasoned with pepper)
Drizzle of Hot Sauce
1/4 Cup of Vegan Sausage Crumbles
1 TBSP Salsa
2 TBSP Guacamole
2 TBSP Vegan Sour Cream or Cashew Cream
Sprig fresh Spring Onion, Chopped