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Hearty Egg and Black Bean Burritos
To make this an easy one-dish meal, we cooked the bell pepper and beans in the skillet
before scrambling the eggs. then folded them into the eggs
with the cheese and cilantro.
You can substitute whole milk
for the half-and-half in this recipe, but the eggs will be less
nich and less tender.
Serve with hot sauce or salsa, sour cream,
and sliced avocado.
2 tablespoons vegetable oll
1 red bell pepper, stemmed, seeded,
and chopped into 1/4-inch pleces
1 (15-ounce) can black beans, rinsed
3 scallions, sliced thin
1/8 teaspoon cayenne pepper
12 large eggs
1/4 Cup half and half
Salt and pepper
4 ounces sharp cheddar cheese (shredded 1 cup)
3 tablespoons minced fresh cilantro
6 (1O-inch) flour tortillas
1. Heat 1 tablesppon oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Add bell pepper and cook until softened and beginning to brown, about 5 minutes.
Stir in black beans, scallions, and cayenne, and cook until heated through, about 1 minute; transfer to bowl.
2. Beat eggs, half and half, 1/2 teaspoon salt, and 1/4 teaspoon pepper with fork in bowl until thoroughly combined.
Wipe out now empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat.
Add egg mixture and cook, using heat-resistant rubber spatula to push mixture back and forth, until curds begin to form.
Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes.
Off heat, gently fold in bell pepper-bean mixture, cheddar, and cilantro.
Season with salt and pepper to taste.
3. Stack tortillas between paper towels on plate and microwave until hot and pliable, 30 to 60 seconds.
Divided egg mixture evenly across center of each tortilla, close to bottom edge.
Fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly into burritos.
Serve.
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