Eggscellent Bean and Beef Burrito
- 1 (10-ounce) can refried beans
- 1 teaspoon sour cream
- 6 jumbo eggs
- Salt and freshly ground black pepper
- 1 tablespoon chives, minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion minced
- 1 clove garlic minced
- 1 tablespoon minced poblano pepper
- 5 (6-inch) flour tortillas
- 1 cup shredded Colby cheese
- Salsa, for topping
- Sour cream, for topping
In a small bowl add refried beans and sour cream. Mix together and place in microwave for 2 minutes.
Add 6 eggs and a dash of salt and pepper another bowl. Whip for 1 minute and add chives.
In a large saute pan over medium high heat, add oil. Add meat and brown until cooked, approximately 6 minutes. Add onions, garlic and pepper and saute until fragrant. Season with salt and pepper and set aside.
In a saute pan, add oil. Pour about 2-ounces of egg into pan. With a rubber spatula, flip eggs to cook other side. Repeat with remaining egg.
Lay tortillas out on a cutting board. With a rubber spatula, spread refried beans onto tortilla. Place about a 1/2 cup of beef mixture in center. Fold tortilla into a burrito. Repeat with remaining tortillas.
Wrap egg on the outside of the tortilla wrap. Top with cheese. Place in microwave for 3 minutes to melt cheese. Top with salsa and sour cream.
Recipe courtesy Aaron McCargo, Jr.
Recipe courtesy of Rachael Ray