Breakfast Burritos with Black Bean Sauce

Photo by Ashley RodriguezPhoto by Ashley RodriguezBy Rachel Stearns, Bon Appétit

As anyone who's been to Chipotle (i.e., everyone) can tell you, burritos are bigger than they look. Their neat tortilla packaging hides a surfeit of food that, post-consumption, tends to elicit a string of satisfied groans from the eater and/or render him/her temporarily motionless. Which is why you'll want to have these breakfast burritos for brunch: If you find yourself unable to function due to excessive gorging, well, so what? It's Saturday! You don't have to move if you don't want to.

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Breakfast Burritos with Black Bean Sauce

Recipe by The Bon Appétit Test Kitchen
Makes 4 servings

The choice of using whole eggs or egg whites in these burritos is a matter of preference. For the maximum vitamins and iron, use whole eggs. If you're watching your cholesterol, substitute two egg whites for each whole egg called for in the recipe.

Ingredients
Black Bean Sauce
2 teaspoons olvie oil
1/2 cup chopped onion
1 garlic clove, chopped
1/2 jalapeño, seeded, chopped
2 cups cherry tomatoes
1 15-oz. can black beans, drained
Kosher salt and freshly ground black pepper
1/4 cup chopped cilantro

Burritos
4 11" whole wheat flour tortillas
1 cup crumbled Cotija cheese or feta
2 roasted red peppers from a jar, thinly sliced
2 teaspoons butter
1 bunch scallions, chopped
8 large eggs, beaten to blend
Kosher salt and freshly ground black pepper
1/4 cup chopped cilantro

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Preparation
Black Bean Sauce
Heat oil in a medium skillet over medium-high heat. Add onion and sauté until soft and beginning to brown, 3-4 minutes. Add garlic and jalapeño. Stir until aromatic, about 1 minute. Add tomatoes; cook until softened, about 4 minutes. Mash with a potato masher to release juices. Add drained black beans and cook, stirring and adding water by tablespoonfuls if dry, until flavors blend, about 3 minutes. Season to taste with salt and pepper. Stir in cilantro.

Burritos
Preheat broiler. Arrange tortillas on a baking sheet. Sprinkle cheese over tortillas, dividing equally, leaving a 1" plain border around edges. Broil until cheese softens and tortillas are browned in spots, 2-3 minutes. Scatter red peppers over cheese, dividing equally among tortillas.

Melt butter in a large nonstick skillet over medium heat. Add scallions and sauté until softened, about 3 minutes. Add eggs, season lightly with salt and pepper, and cook until eggs are softly set.

Divide eggs among tortillas. Fold top and bottom edge over eggs, then fold edges over. Place burritos on plates, seam side down. Spoon black bean sauce over; garnish with cilantro.


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