Knife-and-Fork Breakfast Burritos straight from Mexico! I am late blogging today for My Kitchen, My World. I feel absolutely terrible because I really do love this group. I just feel a little stretched, time wise, lately. I didn't make a meal with a drink this time BUT I did make a Mexican breakfast. These burritos are so tasty and fun to make. Please check out the other talented chefs with passports. They are simply amazing! The burritos can be made the night before and they are sooo good. Also impressive since the eggs are the tortilla of the burrito =D
Knife-and-Fork Burritos
Ingredients
6 eggs, slightly beaten
3 T. milk
1/4 t. salt
1/4 t. ground black pepper
Nonstick cooking spray or cooking oil
1 15-ounce can pinto beans or black beans, rinsed and drained
1/2 c. bottled or homemade chunky salsa
2 small tomatoes, thinly sliced
3/4 c. crumbled Monterey Jack cheese- or however much you prefer
1/3 c. sour cream
2 T. snipped fresh mint for garnish
Extra chunky salsa to serve with the burritos if you like =D
6 eggs, slightly beaten
3 T. milk
1/4 t. salt
1/4 t. ground black pepper
Nonstick cooking spray or cooking oil
1 15-ounce can pinto beans or black beans, rinsed and drained
1/2 c. bottled or homemade chunky salsa
2 small tomatoes, thinly sliced
3/4 c. crumbled Monterey Jack cheese- or however much you prefer
1/3 c. sour cream
2 T. snipped fresh mint for garnish
Extra chunky salsa to serve with the burritos if you like =D
Directions:
In a medium bowl, combine eggs, milk, salt and pepper. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
For each of the egg "tortillas", pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to hear. Cook for 1 1/2 to 2 minutes or until lightly browned on bottom (do not turn). Loosen edges of the egg tortilla with a spatula.
Carefully slide out onto a plate. Place a piece of 
waxed paper over egg tortilla. Continue as above with the remaining egg mixture to make a total of six egg tortillas, stacking egg tortillas separated by waxed paper on the plate. Cover and chill egg tortillas for 4 to 24 hours.
waxed paper over egg tortilla. Continue as above with the remaining egg mixture to make a total of six egg tortillas, stacking egg tortillas separated by waxed paper on the plate. Cover and chill egg tortillas for 4 to 24 hours. Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick spray; set aside. In a medium saucepan, mash the beans slightly. Stir in 1/2 c. salsa. Heat over low heat until heated through. Cover and keep warm while heating egg tortillas.
Place three egg tortillas on prepared baking sheet in a single layer. Bake for 5 minutes or until heated through. Carefully slide each egg tortilla onto a serving plate. On half of each egg tortilla, spread 1/4 cup of the bean-salsa mixture. Top with some of the tomatoes and cheese. Folds egg tortilla in half and then in half again to form burrito. Keep warm while preparing remaining burritos. Top each serving with a dollop of sour cream; sprinkle with mint. If you like, serve with additional salsa. Makes 6 servings.
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