Breakfast Tex Mex Burritos
Breakfast Tex Mex Burritos are made with a delicious medley of sweet peppers, potatoes, black beans, salsa, shredded cheese, sausage and scrambled eggs. Once your fillings are prepped, it's only a matter of assembling and serving while hot. This is a breakfast for champs, and one that will leave you feeling satisfied, filled and ready to conquer to the day!
Servings: 4 servings
Equipment
- Large Skillet
- Rubber Spatula
Ingredients
- 6 Eggs
- 1 tbsp Milk or water
- 5 Italian Sausage casing removed, optional
- 2 tsp Taco Seasoning
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 can Black Beans rinsed and drained
- 1/2 large Potato finely chopped
- 1/2 Tri-Coloured Bell (Sweet) Peppers red, green, yellow or orange, finely chopped
- 1/2 large Yellow Onion finely chopped
- 1 cup Tex Mex Shredded Cheese
- 1/2 cup Salsa plus more for dipping
- 1/4 cup Fresh Cilantro finely chopped, optional
- 4 large Tortilla Wraps
- Salt & Pepper
Instructions
- Heat a large skillet or non-stick pan over medium-high heat, add butter and sauté potatoes until fork tender and starting to brown. Remove from skillet, transfer to a bowl and set aside. Add onions, and bell (sweet) peppers, sauté until tender-crisp or softened. Remove from skillet, transfer to a bowl and set aside.
- Crack the eggs into a medium bowl and add milk or water, salt and pepper. Whisk until well combined with no streaks of egg white remaining. Reduce heat to medium, and melt butter in the skillet. Pour in the eggs, and let cook for a few seconds. Pull a rubber spatula across the bottom of the pan to form large, soft curds. Continue this method until eggs are mostly set with little liquid egg remaining. Remove from skillet, transfer to a bowl and set aside.
- Add the sausage to the skillet, ensure it is broken up (minced), add the chili powder, cumin, and taco seasoning. Sauté until cooked through or until the meat has browned and caramelized. Then drain excess oil, transfer to a bowl, and set aside.
- Assemble the wraps by layering ingredients on the tortilla wrap. Start with the potatoes, sausage, and black beans. Continue with the scrambled eggs, cheese and cilantro (optional), then roll them up tightly - use a toothpick to secure the ends if necessary. Repeat with remaining tortillas.
- Place the rolls seam side down onto skillet, over medium heat, toast until cheese has melted and golden brown on the centre of both sides. Remove from pan, cut in half, serve immediately, and enjoy!
Nutrition
Calories: 267kcal | Carbohydrates: 29g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 831mg | Potassium: 386mg | Fiber: 6g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 16mg | Calcium: 271mg | Iron: 3mg