Breakfast Burrito

Breakfast Burritos

David Venable

Prep Time: 15 minutes

Serves: 4 burritos

Ingredients

  • 4 burrito-sized tortillas
  • 8 slices pepper jack cheese
  • 2 (6-oz) sirloin steaks, prepared to desired temperature and thinly sliced
  • 4 eggs, scrambled
  • 1 cup canned black beans, rinsed and drained
  • 1 (8.8-oz) package microwavable Spanish rice, prepared according to directions
  • Salsa, guacamole, and/or sour cream, for serving (optional)

Preparation

Preheat the oven to 350°F.

Lay the tortilla flat on a large piece of aluminum foil.

Place 2 slices of the pepper jack cheese in the center of the tortilla.

Then, lay 1/4 of the steak slices down the center of the cheese, lengthwise, leaving about 4" on each side of the tortilla.

Top the steak with 1/4 of the scrambled eggs. Then, top with 1/4 cup of the beans.

Next, spread 1/4 of the rice over the beans. Pull the shorter left end of the tortilla over the filling toward the center.

Then, pull the shorter right end of the tortilla over the filling toward the center (while still holding the left side).

Carefully tuck the bottom of the tortilla over the filling and roll until the seam is on the bottom.

Tightly wrap the foil around the burrito. Repeat until 4 burritos are made.

Bake the burrito for 8–10 minutes or until warmed through.

Remove foil, and serve with salsa, sour cream or guacamole.

Cook's Notes

To make ahead of time, place the assembled and foil-wrapped burrito in a re-sealable bag and freeze. Then, just place it in the refrigerator overnight, and in the morning, pop one in the oven or air fryer until heated its through—about 10–15 minutes.

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