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–+ servings
Kate Ramos

Freezer-Friendly Breakfast Burritos Recipe

Recipe from Rise and Shine by Katie Sullivan Morford If you can't find Spanish chorizo you can substitute diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I used).
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Burritos
Course: Breakfast
Cuisine: Mexican-American
Calories: 629
Ingredients Method Nutrition

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup diced zucchini 1/4-inch dice—about 1 small zucchini
  • 4 eggs lightly beaten
  • Heaping 1/2 cup diced cooked Spanish Chorizo 1/4-inched dice
  • 1/2 cup cooked black beans drained and rinsed
  • Four 8-inch flour tortillas
  • 3/4 cup coarsely grated Monterey Jack Cheese
  • 1 tablespoon plus 1 teaspoon Mexican salsa

Method
 

  1. Set a large skillet over medium-high heat. Add the oil and swirl the pan to coat the bottom. Add the zucchini and sauté until just tender, 1 to 2 minutes. Lower the heat to medium-low and add the eggs. Use a rubber spatula to gently scramble the eggs with the zucchini until the eggs are nearly cooked. Remove the pan from heat, add the chorizo and black beans and stir gently, allowing the heat of the pan to warm them through.
  2. Lay the tortillas on a work surface and divide the cheese evenly among them. Distribute the cheese evenly over the top, to about 1 inch shy of the edge. Microwave the cheese-covered tortillas–1 or 2 at a time—on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.
  3. Spoon a quarter of the egg mixture into the center of each tortilla. Roll up "burrito-style" and serve with salsa.

Nutrition

Serving: 1gCalories: 629kcalCarbohydrates: 35gProtein: 32gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 22gCholesterol: 256mgSodium: 1155mgFiber: 4gSugar: 1g

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