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Speedy Refried Bean & Egg Burritos
Speedy Refried Bean & Egg Burritos

Speedy Refried Bean & Egg Burritos

with Pepper Jack & Hot Sauce

If you’re ready to break ties with cold cereal for breakfast or a soggy sandwich for lunch, this warm, delicious, and filling 15-minute vegetarian breakfast burrito is the answer! You’ll scramble eggs with crème fraîche, scallion, and tomato (all in your microwave!), then layer onto warm flour tortillas along with creamy refried black beans and zesty pepper jack cheese. Top with more fresh scallion and tomato, then drizzle with tangy hot sauce, roll ’em up and serve, or refrigerate them for tomorrow’s breakfast or lunch. They’re a perfectly portable meal to-go!

Tags:
Veggie
New
Calorie Smart
Quick
Allergens:
Milk
Egg
Soja
Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

2 unit

Scallions

2 tablespoon

Crème Fraîche

2 unit

Eggs

2 unit

Flour Tortillas

16 ounce

Old El Paso Refried Black Beans

½ cup

Pepper Jack Cheese

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Nutrition Values

/ per serving
Calories650 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate70 g
Sugar5 g
Dietary Fiber11 g
Protein29 g
Cholesterol225 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Whisk
Plastic Wrap

Instructions

1

• Wash and dry produce.

2

• Dice tomato into ¼-inch pieces. Trim and thinly slice half the scallions (all for 4 servings).

3

• In a medium microwave-safe bowl, whisk together crème fraîche and 2 TBSP water (4 TBSP for 4 servings) until smooth and creamy. (TIP: If mixture is too thick, add another splash of water.) Whisk in eggs* and ¼ tsp salt (½ tsp for 4) until thoroughly combined, 1-2 minutes.

4

• Add half the tomato and half the sliced scallions to bowl. Cover with plastic wrap; microwave, stirring halfway through, until eggs are puffed and cooked through, 1-2 minutes. TIP: Check eggs after 1 minute, then continue microwaving in 30-second intervals until done.

5

• While eggs cook, place each tortilla on a separate microwave-safe plate. Spread a thick layer of Old El Paso™ Refried Black Beans on the bottom two-thirds of each tortilla; evenly sprinkle with pepper jack. TIP: You may not use all the refried beans.

6

• Working in batches, microwave cheese-topped tortillas until beans are warmed through and cheese begins to melt, 40-60 seconds.

7

• Lay cheese-topped tortillas on a clean work surface. Carefully remove plastic wrap from bowl with scrambled eggs (bowl and contents will be hot!); divide eggs, remaining tomato, and remaining sliced scallions between tortillas; drizzle with as much hot sauce as you like.

8

• Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

9

• Divide burritos between plates and serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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