Huevos Rancheros Breakfast Burritos
If I were to describe myself in a nutshell it would be that I am a creature of habit through and through. Whether it's coming home nearly every day to the same routine, shopping at the same grocery store every weekend or going to the same restaurants, I know what I like and I stick to it - and there’s nothing wrong with that, if you ask me!
In staying true to myself and my habits, there is a recipe that is regularly in my weekly meal prep lineup. My huevos rancheros-inspired breakfast burritos are a cinch to throw together during my Sunday meal prep routine. They're also delicious, hearty and healthy for a quick weekday breakfast solution. With a recipe like that, it is easy to see why I keep coming back to this recipe over and over again!
Starting with a pot of my tried and true Instant Pot or slow cooker pinto beans, I make these them in bulk with scrambled eggs, salsa and/or hot sauce, lots of melty Jack cheese and a sprinkling of cilantro for freshness. The result is one savory, zesty breakfast bite that will fuel your morning and then some.
Besides the flavor, what makes these burritos so great is how you can make them in advance and pop them in your freezer for a quick and easy breakfast on the go. You can even shake them up each time you make them, like if you're feeling something on the spicy side, try making them with hot sauce, like my Josie's hot sauce. If you feel like toning it down, try it with a mild salsa like Mama D's salsa or your favorite store bought salsa.
The point is, the possibilities are endless and this recipe is merely a guideline for some delicious, protein packed breakfast burritos. Before you know it, you too will be a creature of habit with these breakfast burritos making their way into your morning breakfast ritual.
Huevos Rancheros Breakfast Burritos
Makes 12 burritos
Ingredients
12 8-inch whole wheat or regular flour tortillas
2 tablespoons butter or olive oil
12-14 eggs
About 2 cups homemade pinto beans (you can use canned pinto or refried beans as well)
About 2 cups shredded Monterey Jack cheese
Cilatro, roughly chopped
Salt and pepper
Directions
Whisk eggs together in a large bowl until homogenous. Season with salt and pepper. Melt butter or heat oil over medium high heat in a large non-stick skillet. Scramble and cook eggs to desired scrambled consistency, though I would highly recommend under-cooking them ever so slightly or at least cooking them soft since they will cook again when reheated in the microwave.
Tear 12 squares of aluminum foil and create space for 'rito assembly. Lay tortillas flat on each square of foil. Add about 2 tablespoons of pinto beans to the center of each sprinkle about a tablespoon (ish) of shredded cheese on top of refried beans, followed by about 2 tablespoons salsa or hot sauce. Evenly distribute eggs on tortillas on top of other ingredients. Sprinkle with about a teaspoon of cilantro each. Fold over one half of the tortilla over the mound of ingredients, fold in sides and roll. Wrap in foil and freeze for up to a month.
To reheat, unwrap from foil and place on a plate or a paper towel. Defrost for 2 minutes, seam side up. Flip and heat for 1 - 1 1/2 minutes. Enjoy!
