Bacon Breakfast Burrito

What makes this burrito different from others is the combination of refried beans, Monterey jack cheese, scrambled eggs and bacon.

Course Breakfast

Cuisine Mexican

Prep Time 10

Cook Time 1

Servings

Calories 1416kcal

Author Kylie Mazon-Chambers

Ingredients

1½ pounds thick-cut hardwood smoked bacon, cut into 1" strips
1 medium yellow onion, diced
3 cups cooked pinto beans, plus 1½ cups cooking liquid (or water if needed)
1 teaspoon garlic powder
Kosher salt, as needed
2 cups shredded Monterey Jack cheese
10 large eggs
2 tablespoons unsalted butter
4 large flour tortillas
Hot sauce, as needed, for serving

US Customary - Metric

Instructions

Add the bacon to a large heavy-bottomed pot. Cook over medium heat until the fat has rendered and the bacon is crispy, about 8 minutes. Remove the bacon to a paper towel-lined plate to drain, reserving ⅓ cup (70g) of the rendered bacon fat in the pan.
Return the pot with the rendered fat to medium heat, add the onion and sauté until soft and translucent, about 4 minutes.
Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes. Use a potato masher to mash the beans and so they are extremely creamy. Season with salt then slowly add the cheese and stir to combine until the cheese has completely melted. Set aside.
In a medium mixing bowl whisk the eggs until they fall off a whisk in ribbons. Heat a medium sauté pan over medium heat, add butter and allow to melt. Add the eggs and continuously stir with a rubber spatula until curds form and the eggs are scrambled, about 10 minutes. Remove from heat and set aside.
To assemble the burritos place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean and cheese mixture on each and spread it in a line down the middle of the tortilla. Top with some of the cooked bacon followed by about ½ cup of the scrambled eggs.
To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.
Heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients and serve immediately with hot sauce.

Notes

If you aren't eating the burrito right away or need to take it on the go, cut squares of aluminum foil and parchment paper. Wrap the burrito in the parchment paper followed by the aluminum foil to hold the burrito so that it does not fall apart and stays warm without getting gummy.

Nutrition