The Big Breakfast Burrito Recipes

BIG BREAKFAST BURRITO

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add the black beans and red pepper flakes and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
• Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.
• Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce. Roll up burrito-style.

THE BIG BURRITO

Steps:

• Preheat the oven to 250°F.
• Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
• In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
• Pour the mixture over the beans and meat.
• Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
• Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
• Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
• Can be frozen for OAMC.