Breakfast Burrito

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Eggs from pasture-raised chickens (quantity depends on how hungry you are!)", "1 flour tortilla", "Aromatic Black Beans, recipe follows", "Fragrant Mexican-Style Rice, recipe follows", "Garnish options: Sharp Cheddar, pepper or Monterey Jack, Cotija, Oaxaca or other flavorful cheese, shredded or crumbled; salsa of any sort (I make fresh pico de gallo in the summer); green onions, chopped; cilantro, chopped; sour cream; lime wedge", "1 pound organic Pacific Northwest black beans", "1 carrot, peeled", "1 stalk celery", "1/2 onion", "5 cloves garlic", "1 handful fresh thyme", "1/3 bunch fresh parsley, stems included", "1 bay leaf", "3 tablespoons sea salt", "3 tablespoons olive or vegetable oil", "1/2 onion, cut in small dice", "1 teaspoon ancho chili powder or ""mild Mexican chili powder"".

Yes, Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.