30-Minute Mexican Breakfast Burrito

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 4 large (10-inch) flour tortillas
• 8 large eggs
• 1 cup cooked black beans
• 8 oz cooked breakfast sausage or chorizo
• 1 cup shredded pepper jack cheese
• 2 roma tomatoes
• 1/4 cup fresh cilantro
• 1 jalapeño
• 1 lime
• 1 tbsp butter
• 3/4 tsp kosher salt
• 1/2 tsp ground cumin
• to taste hot sauce
• 1/4 cup sour cream or Greek yogurt

Instructions

1. 1Warm the black beans in a small saucepan over low heat with the cumin and salt, stirring occasionally so they stay moist and ready. Dice the tomatoes, mince the jalapeño, and chop the cilantro.
2. 2Crumble and brown the sausage or chorizo in a large nonstick skillet over medium heat until cooked through and lightly crisp, about 6 to 8 minutes. Transfer to a bowl and wipe the skillet if needed.
3. 3Crack the eggs into a bowl, season with salt, and beat until uniform. Melt the butter in the same skillet over medium-low heat, pour in the eggs, and scramble gently, pushing soft curds from the edges toward the center until just set but still creamy, 3 to 4 minutes.
4. 4Remove the eggs from heat while still slightly glossy; they will finish cooking off the burner. Warm the tortillas one at a time in a dry skillet or directly over a low gas flame for 15 to 20 seconds per side until pliable and lightly toasted.
5. 5Lay each warm tortilla flat. Down the center, layer scrambled eggs, sausage, warm black beans, diced tomato, jalapeño, pepper jack, cilantro, a squeeze of lime, and a spoonful of sour cream or Greek yogurt.
6. 6Fold in the short sides, then roll tightly from the bottom up to form a secure burrito. Optional: return each burrito seam-side down to the skillet for 1 minute to seal and crisp the exterior.
7. 7Slice on a bias if desired and serve immediately with hot sauce on the side. The fillings stay hot and the tortilla stays soft enough for easy handheld eating on busy mornings.