Breakfast Burrito

Total Time:
4 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
3 hr 10 min

Yield:
1 burrito, with leftover beans and rice
Level:
Intermediate

Ingredients
  • Eggs from pasture-raised chickens (quantity depends on how hungry you are!)
  • 1 flour tortilla
  • Aromatic Black Beans, recipe follows
  • Fragrant Mexican-Style Rice, recipe follows
  • Garnish options: Sharp Cheddar, pepper or Monterey Jack, Cotija, Oaxaca or other flavorful cheese, shredded or crumbled; salsa of any sort (I make fresh pico de gallo in the summer); green onions, chopped; cilantro, chopped; sour cream; lime wedge
  • Aromatic Black Beans:
  • 1 pound organic Pacific Northwest black beans
  • 1 carrot, peeled
  • 1 stalk celery
  • 1/2 onion
  • 5 cloves garlic
  • 1 handful fresh thyme
  • 1/3 bunch fresh parsley, stems included
  • 1 bay leaf
  • 3 tablespoons sea salt
  • Fragrant Mexican-Style Rice:
  • 3 tablespoons olive or vegetable oil
  • 1/2 onion, cut in small dice
  • 1 teaspoon ancho chili powder or "mild Mexican chili powder"
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups long-grain rice, washed
  • 1 fresh tomato from the garden or farmers' market, diced, or 1 small can diced organic tomatoes
  • 3 cups chicken or vegetable stock or water
Directions
  • Scramble eggs, and cook gently until just set. Heat your flour tortilla in a frying pan or the microwave for just a few seconds. Fill your burrito with your scramble, beans, rice and any other toppings you like. My favorites are listed above. The possibilities to vary your burrito fillings are endless. This is a great way to get a complete, healthy and balanced meal quickly, all wrapped up in a tortilla and ready to go. It will provide great fuel for your day.

Aromatic Black Beans:
  • I recommend quick-soaking beans rather than cold soaking overnight, as quick-soaking makes some of the starches more digestible. To quick soak, rinse the beans and place in a large pot. Cover with cold water to about 3 inches above the top of the beans. Bring the pot to a boil, cover and immediately remove from the heat. Let sit for 1 hour, drain, rinse and return the beans to the pot.

  • Cover the beans with fresh cold water to 3 to 4 inches above the level of the beans (this will require more water than the previous time, as the beans will have expanded during the quick soak). Add to the pot the carrot, celery, onion, garlic, thyme, parsley, bay leaf and salt. All the vegetables can and should be left whole, as they will be easier to remove later. (I add the salt at the beginning of cooking, as I find it adds better flavor to the beans. Many people believe that adding salt too early will make the beans tough, but I have never found this to be the case.) Bring the liquid to a boil, and immediately reduce to the barest simmer, just barely bubbling very gently. Cook, uncovered, until the beans are done, roughly 1 to 2 hours. The timing will vary greatly with the size and variety of beans, the size of your pot, your elevation, the weather, etc. Just taste-test along the way until they are fully cooked through but not mushy. Once done, remove the pot from the heat. I generally remove all the aromatics and then store the beans in their own cooking liquid in the fridge in a sealed container. They will last 1 to 2 weeks that way. The liquid is delicious. Yield: makes enough for 6 to 10 burritos, depending on appetite

Fragrant Mexican-Style Rice:
  • In a medium saucepan heat the oil over medium heat. Add the diced onions, and saute until soft and translucent. Add the chili powder, salt and white pepper, and saute a minute longer. Add the rice, and saute for 3 to 4 minutes to toast the rice just slightly. Add the diced tomatoes, and stir the entire mixture for 3 to 4 minutes longer. Add the stock, turn up the heat and bring the liquid quickly to a boil. As soon as it boils, cover the pot and reduce the heat to the lowest possible setting; let steam for about 30 minutes. Check the rice for doneness, adding a bit more liquid if necessary, re-cover and keep steaming until done. Uncover, and fluff the rice. Taste and adjust seasoning if necessary. Yield: makes enough for 6 to 10 burritos, depending on appetite.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Recipe courtesy of Food Network Kitchen