Mexican cuisine · Breakfast & Eggs

Burrito de Desayuno Norteño

Large wheat tortillas tightly rolled around creamy scrambled eggs, beans, melted cheese, and salsa.

Ingredients · for 4 servings

• 4 wheat or corn tortillas
• 8 eggs
• 400 g black beans (canned)
• 200 g shredded cheese
• 2 tomatoes
• 1 onion
• 1 jalapeño
• 1/2 bunch cilantro
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Finely dice the onion, seed and dice the tomatoes, slice the jalapeño into thin rings, and chop the cilantro.
2. Heat 1 tbsp vegetable oil, sauté half the onion for 2 min., add the drained beans, and warm for 5 min., then mash coarsely and season with salt.
3. For the salsa, mix the tomatoes, remaining onion, jalapeño, and cilantro with salt and let sit for 10 min.
4. Whisk the eggs with salt and pepper, and let them set slowly into creamy scrambled eggs in the remaining oil over low heat for 2-3 min., then remove from the heat immediately.
5. Warm the tortillas one at a time for 30 sec. per side in a dry skillet, top the center with bean purée, scrambled eggs, cheese, and salsa, leaving a 4 cm border free all around.
6. Fold in the sides first, then roll up tightly from the bottom, brown the burritos seam-side down in the hot skillet for 1 min., and serve halved.