by Yevande Komolafe, the new York Times
Scrambled eggs bound by Monterey Jack and wrapped in a warm flour tortilla with refried beans, avocado and cilantro make for a comforting breakfast. Yewande Komolafe’s recommended rolling technique, in which small tortillas are left uncovered, yields bundles of sunshine that can be prepared ahead of time, frozen, and reheated in the oven.
A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flaked refried beans, and buttery avocado slices are also great any time of day. Cilantro adds freshness, and a few drops of your favorite hot sauce will impart a nice zing. The non-traditional open-ended rolling technique used here will tightly seal the filling in a smaller-sized tortilla while ensuring the optimum tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist up both ends. For convenience, the small wraps can be made ahead of time, stored in the refrigerator or freezer, and reheated in the oven.
yield: 4 servings
total time: 20 minutes
- 8 medium (soft taco-sized) flour tortillas
- 5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
- 2 tablespoons neutral oil, such as grapeseed or canola
- 2 scallions, thinly sliced
- 1/2 tsp ground cumin
- 1 cup refried black beans (from a 16-ounce can)
- 6 large eggs, beaten
- kosher salt
- hot sauce, for drizzling (optional)
- 1 small ripe avocado, peeled, peeled and sliced
- 1/4 cup fresh cilantro leaves
1. Preheat broiler to high and line two sheet pans with foil.
2. Place the tortilla on the sheet pan. Sprinkle half of the cheese over the tortilla. Boil, one pan at a time, until cheese begins to melt, about 20 seconds.
3. In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add scallions and cumin and cook until fragrant, about 1 minute. Add fried beans, stirring to combine, and cook until beans are heated through, about 2 minutes. Divide beans among tortillas, spooning in even rows down center.
4. Clean the wok and set it on medium-low flame. Add remaining 1 Tbsp oil, add beaten eggs and season lightly with salt. Cook, stirring occasionally, until eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas in the rows above the beans. Drizzle over hot sauce, if using.
5. Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold over the filling to one side and tie it closed, then tightly roll away from you, leaving the ends uncovered. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in 400° oven or toaster oven until heated through, about 8 minutes.
This article originally appeared in The New York Times.
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