Description
An easy grab-and-go breakfast on busy days! Rolled omelet burritos are layered breakfast burritos with a refried black beans, a thin omelet, cooked chorizo and jalapeños, cheese, cilantro and green onions. Serve with sour cream and salsa or pico de gallo. You can keep in the freezer and reheat for a quick breakfast or lunch!
Ingredients
Scale
- 1 tablespoon grapeseed or canola oil
- 1 pound fresh chorizo, removed from casings if applicable
- 1 small jalapeno, seeded and finely minced
- 6 tablespoons butter, divided
- 12 large eggs
- 1–1/2 cups (6 ounces) coarsely grated Monterey Jack cheese
- 1/2 cup finely chopped fresh cilantro
- 4 green onions, white and green parts thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- One 16-ounce can refried black beans
- Six 12-inch (burrito-size) flour tortillas, warmed slightly
- Pico de gallo and sour cream, for serving
Instructions
- Heat a large skillet over medium-high heat. Add the grapeseed oil and, when hot, add the chorizo. Cook until the chorizo is cooked through and golden and crisp in places, about 8 to 10 minutes. Use the back of a wooden spoon to break up the chorizo as it cooks. In the last few minutes of cooking time, add the jalapeno and sauté until softened. Remove from the heat and set aside.
- Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium-low heat. Whisk together two eggs with salt and pepper to taste until completely homogenous. When the butter is melted, add the eggs to the pan. Gently stir the eggs with a rubber spatula until they begin to set; you can either flip the omelet to cook the other side, or leave it to gently cook if you prefer a softer omelet. Spoon some of the chorizo and cheese down the middle of the omelet, along with a tablespoon or so of cilantro and green onions. Continue cooking the omelet until the eggs are completely set. Fold the omelet into thirds to form a cylinder. Remove from the heat.
- Place one tortilla on a cutting board and spread with a thin layer of the refried black beans, almost to the edges of the tortilla. Place the omelet on the tortilla and fold up into a burrito shape. Continue with the remaining omelets and tortillas until you have six. At this point, you can serve or wrap tightly in plastic wrap to freeze. To reheat, warm for about 1-1/2 to 2 minutes in the microwave, or 15 to 17 minutes in a 300° oven. Serve with pico de gallo and sour cream, if desired.
Notes
Inspiration: Rolled Omelet Burrito on cookingchanneltv.com
- Category: Breakfast, Eggs