Ingredients: |
Ingredients: For Beans:
2 bay leaves
1 T ground cumin
1/2 t dried oregano
2 t smoked paprika
1 dried chili pepper such as ancho or New Mexico
2 T tomato paste
2 t kosher salt
10 cups water
1 pound dried black beans
For the Burritos:
2 T oil divided
8-9 oz. chorizo, beef or pork, casing removed
4-6 large eggs
Kosher Salt
Freshly ground black pepper
2 cups (8oz) grated cheese such as Pepper Jack, Monterey Jack, or Cheddar
6-8 10inch flour tortillas
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Directions: |
Directions:For the black beans: Add the bay leaves, cumin, oregano, paprika, chili pepper, tomato paste, salt, water and black beans to a pressure cooker. Cook at high pressure for 27 min, let the pressure release naturally for 30 min. If the beans are undercooked, either bring the machine back to pressure and cook for an additional 2-3 min, the manually release the pressure to check again or continue to cook on saute function until the beans are cooked. Remove the chili pepper and bay leaves. Drain 3 cups of beans and store the remaining beans in the liquid. The remaining beans will make a great soup base.
For the Burritos:
Hear 1 T of the oil in a large skillet over med-high heat until shimmering. Crumble the meat and saute until cooked through 5-7 min. DO NOT DRAIN fat from pan. Transfer to a plate to drain off grease. In a med. bowl beat the eggs and season with Salt and Pepper. If too dry add oil to pan. Cook eggs in skillet and allow the to set for a min or two, then reduce heat to med-low to finish cooking. Remove from heat.
Have all the components at hand to assemble the burritos. Divide the cheese, meat, beans and eggs evenly among the tortillas keeping the filling in the lower half to lower 2/3 of the tortillas. For 8 burritos, aim for 1/4 c heese, 3/4 oz meat, and a bit shy of 1/2 c for the beans. Fold the sides of the burrito over the filling, then starting with the side closest to you, roll into a cylinder, tucking the filling and tortillas in as you go. At the point the assembled burritos can be frozen.
Thaw the burritos if frozen. Heat 1 T oil in a large skillet until shimmering. Add 1-2 burritos to the skillet, seam side down. Cook until the tortilla is golden brown and crisp , rotating to brown on all sides. |
This recipe for Black Bean Breakfast Burritos is from