Spicy Bean and Egg Burritos
Make a big batch of these Spicy Bean and Egg Burritos and you've got some free meals coming your way over the next couple weeks!
- Eight 8" flour tortillas (or five 10" tortillas)
- 12 eggs
- 2-3 tablespoons finely chopped onion
- 2-3 tablespoons finely chopped jalapeno
- 1/4 lb. cheese (I used Jack)
- olive oil
- 1 knob of butter (optional)
For the beans:
- 1 can black beans (drained and rinsed)
- 1/2 small onion
- 2 garlic cloves
- 3-4 chipotles in adobo
- 1 tablespoon adobo sauce from the can
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 cup stock (or water)
Start by peeling 2 garlic cloves and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic cloves whole).
Once the onion is starting to brown, approximately 5-8 minutes, add 1 can beans (drained and rinsed), 3-4 chipotles in adobo, 1 tablespoon adobo sauce from the can, 1/2 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well. For a milder batch start with a single chipotle.
Take a taste for heat and seasoning. To increase the heat simply add more chipotle. Note: 1/4 teaspoon of salt is the bare minimum for these beans as they usually prefer 1/2 teaspoon of salt. But I underseasoned the beans and eggs in this recipe knowing that there will plenty of salt in the cheese as well.
For the eggs, start by finely chopping 1/8 onion and a single de-stemmed jalapeno -- this should give you approximatley 2-3 tablespoons of each. Cook the onion and jalapeno in some oil over medium heat. Once the onion is softened you can add 12 whisked eggs along with a pinch of salt. Cook the eggs over medium heat until cooked through, stirring regularly.
Shred 1/4 lb. of cheese -- I used Jack but any melting cheese will work in this reipe.
To assemble the burritos, start by warming up the flour tortillas -- I usually just put them in the oven for a couple minutes. Each tortilla gets a layer of beans, eggs, and cheese. Fold the ends in and roll tight. Keep going until all the fixings are gone -- this batch made 8 mini-sized burritos using 8" tortillas.
Wrap them individually in foil and store them in the freezer in a Ziploc freezer bag. To reheat I usually just plop them in the oven (400F) for 20 minutes or so, but you could also remove them from the foil and reheat in the microwave. If possible, try to give them a couple minutes in a dry skillet over medium heat to crisp them up before serving.
Normally you'll need about 1/2 teaspoon salt to fully season these beans, so feel free to add salt to taste. But I went light on the salt in the beans (and the eggs) knowing that the cheese would be bringing plenty of salt to the table.
When possible, try to let the fixings come to room temp before building the burritos. If the eggs and beans are steaming from the inside you risk getting some soggy tortillas upon thawing.
How to fold a burrito.
I used 8" flour tortillas for this batch. This will give you 7-8 mini burritos that are big enough for a quick meal. You can use full-sized tortillas if you want and you'll get about 4-5 burritos from the recipe as written.
Calories: 392kcal | Carbohydrates: 35g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 347mg | Sodium: 788mg | Potassium: 375mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 4mg