Happy Tuesday! I hope you are off to a great day and are dreaming about your next meal!
I can never get enough Mexican food or enough incredible eggs. As a result this is a favorite. A breakfast burrito made with light, fluffy scrambled eggs and crispy, chewy hash browns with pinto beans and a little cheese. Check out the video and enjoy!
1 tsp butter
2 large eggs
2 TB of water
Pinch of salt
3 oz. canned pinto beans
½ TB olive oil
½ C. frozen hash browns
1/8 tsp cumin seeds or ground cumin (optional)
12-14” flour tortilla (you can do a taco version if you have smaller ones)
In a small skillet place the olive oil over medium heat. Once hot add the hash browns. Stir occasionally and cook about 4 minutes until golden and crispy. Add the cumin and cook 30 seconds more. Turn the heat off. While the hash browns are cooking scramble the eggs.
Melt the butter in a non-stick skillet over medium heat. Whisk the eggs, salt and water together and pour onto the melted butter. Using a rubber spatula “paint” the bottom of the pan (do not stir) as soon as the egg begins to set. Continue to paint until you have light folds of egg. When still a touch wet turn the heat off and allow the residual heat to finish cooking the eggs.
Lay the tortilla on a hot grill press or in a large non-stick skillet to warm it up. This makes it more pliable to roll. In the center add the cheese, beans, cooked hash browns and scrambled eggs. Fold the sides of the tortilla towards the center and push down. Pull the front flap of the tortilla across the center to the other side. Tuck the flap under the fillings and roll up like a sleeping bag. Place back in pan or grill press and cook until slightly golden. You can add salsa inside if you like. Enjoy!
Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.
Eat well, Enjoy life, Be happy!