Breakfast Burritos

Instead of using refried beans I use plain canned black beans. I put a can of black beans with the can liquid in a pot, add about 2 tsp of chili power and 1 tsp of cumin, bring to a simmer and then mash them with a potato masher or blend with an immersion blender. I cook them until enough liquid has evaporated so that they have the texture of refried beans.

Actually, if you can opt for refried pinto beans instead of black in this recipe, surprisingly, Rosarita makes incredible organic canned refried pintos; they use organic coconut oil as the fat and are very nicely seasoned… although we cook bean from dry like crazy, we keep them around for quick fixes, like midnight bean/cheese quesadillas or whatever. Pretty easy to find and excellent for canned; Costco sells them in an 8-pack :-)

I added raw garden fresh radishes that I cut into matchsticks as an additional topping. The radish added some crunch, some color and a bright favor to the burritos. This is great served with a nice pico de gallo as well.

Avocado tastes better at room temprano, not heated. It is better to add after warming the burrito in the oven.

Plenty of flour tortillas in Mexico. Only gringos think Mexicans only use corn

I love a good breakfast taco. As someone from San Antonio, I believe these are actually breakfast tacos, not burritos. Smaller tortilla open-ended rolling technique less stuffing = breakfast taco. (I’ve always preferred breakfast tacos to burritos for precisely these traits! Even better with homemade flour tortillas.)

I use parchment paper instead of foil as aluminum is a scarce resource. The parchment paper can then be composted after use!

Last night I made the burritos and today was my first day eating one for breakfast at work. I put the foil-wrapped frozen burrito in the oven as soon as I woke up, then brushed my teeth and combed my hair, and grabbed the burrito out of the oven on my way out the door. Thirty minutes later, I was eating it at my desk, and it was still warm. It tasted better than anything I would have bought from Dunkin or SB for $7.

Y’all. These are tacos, not burritos. As explained in the summary, they use regular sized tortillas that are rolled, with the ends left open. You can get creative with the ingredients. Come taste the best breakfast tacos in the world in Austin, TX.

I like the idea of make ahead & freezing for fast breakfasts. But how do the avocado and cilantro come out after freezing and reheating? Anyone have experience with that? Thanks.

I totally agree with Ramirez. The writer of this recipe needs to come to California to see what a breakfast burrito tastes like and looks like. This example is sad. A proper breakfast burrito has potatoes, Pico de Gallo, hot sauce, eggs, bacon or other meat, maybe some beans. It is overflowing with delight.

Fresh corn tortillas are a thousand times better than flour (aka "gringo") tortillas in dishes like this.

Looks good, except I wouldn't call them breakfast burritos. A classic breakfast burrito needs a protein like breakfast sausage, bacon, or ham, eggs, hash brown or home fries, freshly made pico de gallo, spicy salsa roja/taquera, and cheese (optional). Cheers.

I actually served this for dinner- we got home late and the kids were starving. It worked out really well, everyone loved it and it really did take 15 minutes. I followed the recipe exactly (with green pepper cholula hot sauce) except I only had burrito sized wraps. Everything fit perfectly on 5 large wraps. Much better than calling for pizza, and still minimal dishes. Served with the garlicky Swiss chard from this site on the side (another 5 minutes). Highly recommend for a quick meal!!

These breakfast tacos were delicious for supper. Followed recipe with addition of matchstick radish slices (thanks to notes), creamy salsa verde from Austin and a slice of bacon over each soft taco. Many thanks