Breakfast Burrito
SERVES
4
PREP TIME
15 mins
COOK TIME
25 mins
INGREDIENTS
- refried beans
- 4 large eggs
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 250g sausage
- 1 1/3 C Jack cheese
- 4 burrito-size flour tortillas
- vegetable oil
Avocado-Tomato Salsa
- 1 large avocado, peeled pitted, and diced
- 1/2 C diced seeded tomatoes from 1 to 2 tomatoes
- 1 small shallot minced (about 2 tbsp)
- 1 clove garlic minced
- 1 jalapeño pepper, seeded and minced
- 1 tbsp fresh lime juice from 1 lime
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 C fresh chopped cilantro
Calories
992
Carbs
60g
Sugar
4g
Protein
52g
Fat
251g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
Avocado-Tomato Salsa:
- Place all of the ingredients in a medium bowl and mix to combine and set aside.
Burrito
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the patties and cook according to the instructions on the pack.
- Use a slotted spoon to transfer the patties from the pan to a plate.
- Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan.
- Assemble the burritos: Spoon about 1/4 C of the avocado-salsa onto each tortilla followed by a quarter of the sausage, a quarter of the eggs, and 1/3 C cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, fold side down.
- Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
