Breakfast Burrito
INGREDIENTS
- refried beans
- 4 large eggs
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 250g sausage
- 1 1/3 C Jack cheese
- 4 burrito-size flour tortillas
- vegetable oil
Avocado-Tomato Salsa
- 1 large avocado, peeled pitted, and diced
- 1/2 C diced seeded tomatoes from 1 to 2 tomatoes
- 1 small shallot minced (about 2 tbsp)
- 1 clove garlic minced
- 1 jalapeño pepper, seeded and minced
- 1 tbsp fresh lime juice from 1 lime
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 C fresh chopped cilantro
METHOD
- Avocado-Tomato Salsa
- Place all of the ingredients in a medium bowl and mix to combine and set aside.
- Burrito
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the patties and cook according to the instructions on the pack.
- Use a slotted spoon to transfer the patties from the pan to a plate.
- Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan.
- Assemble the burritos: Spoon about 1/4 C of the avocado-salsa onto each tortilla followed by a quarter of the sausage, a quarter of the eggs, and 1/3 C cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, fold side down.
- Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm