If you have leftover cooked black beans that you’ve seasoned with spices like chili powder and cumin, then absolutely use them in these burritos. Otherwise, some drained and rinsed canned black beans are just fine (and you can also use pinto or kidney, whatever you like).
Other than the eggs, the ingredients skip any ingredients that any of your family members don’t like, and add ones that they do!
- 4 large flour tortillas
- 8 large eggs
- salt to taste (coarse)
- black pepper to taste
- 1 tablespoon unsalted butter
- 1/2 cup chorizo (cooked, crumbled; turkey or pork)
- 1/2 cup black beans (either seasoned or from the can drained and rinsed)
- 1/4 cup queso cheese (crumbled)
- cup guacamole
- Optional: salsa to serve
Gather the ingredients.
Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom, then flip it and cook for another 20 seconds. Place on a plate, and repeat with the remaining tortillas.
Crack the eggs into a medium-sized bowl, add the salt and pepper, if using, and stir with a fork or a whisk until completely blended.
Heat the same skillet (sprayed with nonstick spray if you have it) over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan. Pour in the eggs. Let them cook for a minute, until the bottom starts to set slightly, then using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking and turn them on to the plates - they’ll continue to cook a bit off of the heat. Season with more salt and pepper if desired.
While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop.
Divide the eggs evenly amongst the tortillas and top each with an equal amount of the remaining ingredients. Fold two sides up, then roll the burrito to encase the filling.
Note: Cracking eggs is one of the culinary rites of passage that kids usually love. And yes, of course there will be shells in the bowl! The best way to pick out random pieces of eggshell is to use a half of an eggshell as a scoop to fish it out. And mashing avocados is also a great kid activity, which is part of the guacamole making if you make it at home. Feel free to use sliced fresh avocados instead of the guacamole. And if you have other sausage on hand, feel free to use that instead.