I’ve been on a “breakfast for dinner” kick lately. I’m not sure what’s going on. When I flip through the pages of all my cookbooks, I point at the pretty pictures and mumble something that sounds like, “That. That’s what I want.” Whether it be breakfast, lunch or dinner, it gets eaten at night. That’s just the way it is.
Today, I present a recipe that should be printed out and placed on the door of your refrigerator. It’s one for the ages. There are only a few egg breakfasts that are up there with the burrito – the omelet, scrambled or fried eggs. Since the others are so common, I recommend trying the burrito every once in a while. Burritos are fun to eat.
This recipe takes advantage of red bell pepper, a pinch of cayenne, black beans, scallions, parsley and cheddar cheese to bring the flavor and texture home. It makes an entire skillet’s worth of food, so you’ll have enough for 6 nice burritos. I eat two at a time, but I’m guessing that any normal person would eat only one.
The difference with this burrito when compared to others in its class is the use of black beans. Since beans are so filling, they add some legitimacy. That’s why I think this is a great recipe for those of us who live up north. We can eat a few of these in the morning and then go out and shovel snow or something. Sorry, I have winter on my mind. It’s supposed to fall to 36 degrees tomorrow night and it’s only September.
Makes: 6 Burritos
2 Tablespoons Regular Olive Oil
1 Red Bell Pepper, Stemmed, Cleaned and Chopped
1 15-Ounce Can of Black Beans, Rinsed
4 Scallions, Sliced
Pinch of Cayenne Pepper
12 Large Eggs
1/4 Cup Heavy Cream
Regular Table Salt
Ground Black Pepper
4 Ounces Cheddar Cheese, Shredded
3 Tablespoons Fresh Parsley
6 9-Inch Flour Wrap (Tortillas)
Before I go on, I have to thank America’s Test Kitchen for this recipe. It’s another winner and I’m forever grateful for their book titled, The Complete Vegetarian Cookbook.
Prep All Ingredients
When you prep everything as far as they can be prepped before you begin any type of food preparation, life becomes much easier. Prepping is very low stress, so you should take your time doing it. It reduces the hectic scramble later on.
I first rinsed the black beans, then I sliced and chopped the scallions and the parsley and finally, I shredded up the cheddar cheese. I placed everything in their own bowls and set them aside.
When I was finished with those ingredients, I moved on to the eggs. I combined the dozen eggs, heavy cream, 1/2 teaspoon of salt and about 1/4 teaspoon of black pepper in a large bowl. I set this aside as well.
Cook the Pepper
Warm the skillet over medium-high heat. Then, once it’s to temperature, add the chopped pepper and cook for about 5 minutes. The goal here is to lightly brown the pieces. You’ll need to stir during this process.
After 5 minutes, add in the beans, scallions, cayenne pepper and cook for another minute or so.
When finished with this, transfer everything to a bowl and set aside.
Mix & Cook the Eggs
Now, quickly beat the egg mixture together.
When finished, add 1 more tablespoon of olive oil to the warm skillet and reduce the heat to medium. After that, add the eggs to it as well. Use a spatula to stir the eggs until they have a firm consistency. Don’t go too far and dry them out. They should be glossy when finished. This will take a few minutes.
Turn the heat off. When the eggs are finished cooking, go ahead and add the red bell pepper and black bean mixture to the skillet. Then, add in the cheddar cheese and parsley. Mix together.
Fill the Wraps & Roll
Divide the egg mixture between the 6 wraps. Then, roll each one tightly. To do this, fold both sides in and then roll the remaining side up like you’re turning a rolling pin.
Cut each burrito in half and then serve. It’s that easy.
The Final Dish
Since we have some leftovers, I think I’m going to enjoy one of these for breakfast today. I do like the fact that they’re filling because I’ve got a lot to do this afternoon. They taste great, to boot!