Vegetarian Breakfast Burritos
- 1/3 cup cooked black beans
- 1/3 cup fresh corn kernels (from about 1/2 ear of corn)
- 1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
- 1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
- 2 tablespoons finely chopped red onion (from about 1/4 medium onion)
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 6 large eggs
- 1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 6 (8-inch) flour tortillas, warmed
- This recipe is vegetarian
- Produce
- Black beans, cooked (1/3 cup)
- Cilantro, fresh (1 tablespoon)
- Corn, fresh (1/3 cup)
- Red onion (2 tablespoons)
- Tomatoes, small (1/3 cup)
- Zucchini or summer squash, small (1/3 cup)
- Condiments
- Mexican-style hot sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Chili powder (1/4 teaspoon)
- Kosher salt (1 teaspoon)
- Bread & Baked Goods
- (8-inch) flour tortillas (6)
- Drinks
- Lime juice, freshly squeezed (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Cotija cheese (1/2 cup)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 21, 2012 (6 months ago).
104 people saved this recipe.
