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- Yields:
- 4
- Total Time:
- 15 mins
- 8 oz.
plum tomatoes, cut into pieces
- 1/4
red onion, roughly chopped
- 1/2
small red chile, seeded if desired
- 1/4 c.
1/4 cup cilantro, plus more for
serving
-
Kosher salt
- 6
large eggs
- 2 tsp.
olive oil
- 3 oz.
extra sharp Cheddar, coarsely grated (about 1 cup), divided
- 4
large flour tortillas, warmed
- 3/4 c.
refried beans
- 2
scallions, thinly sliced
Directions
-
1. In a blender, puree tomatoes, onion, chile, cilantro, and ¼ tsp salt. Transfer to a skillet and simmer until thickened, about 8 minutes.
2. Beat eggs with 1 Tbsp water and ¼ tsp salt. Heat oil in a medium skillet on medium and scramble eggs to desired doneness; fold in ½ cup Cheddar.
3. Spread tortillas with beans (3 Tbsp each), then top with eggs and remaining ½ cup Cheddar. Spoon 2 Tbsp salsa on each, then sprinkle with scallions. Roll burritos, folding sides over filling and rolling from the bottom up.
4. If desired, crisp both sides of burrito in a nonstick skillet on medium. Serve with any remaining salsa and cilantro.
Prep Power FYI: You can freeze foil-wrapped burritos up to three (!) weeks. To reheat, remove foil and microwave, flipping once, until heated through, three to five minutes.
