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Friday, May 27, 2022

About Breakfast Burritos Recipe: A Delightful Breakfast That’s Great Any Time of Day

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.

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