Easy Breakfast Burrito - Video Recipe

Got leftovers? Then I have a recipe for you for a simple Breakfast Burrito made with scrambled eggs. If you have some leftover pinto beans, a bit of Mexican rice, and don't forget the jar of cheap salsa - then that's all you need for this cheap$kate recipe. So check out the recipe video below to see how it all comes together.

Easy Breakfast Burrito - VIDEO

Play it here, video runs 35 seconds.

My YouTube video link for viewing or embedding, just click here.

Cans of pinto beans are cheap anywhere you shop for them. I get mine from my local 99c only Stores.

Make a fresh pot of pinto beans and you will have leftovers. I like to freeze a few single-serving Ziploc bags for breakfasts that feature this legume. Click here to see my Homemade Mexican Pinto Beans recipe.

You can mash them for Refried Beans, or leave them whole. You can add beans right into the scrambling eggs, or add them separately.

My Mom's Mexican Rice is a standby for me - click here for her recipe. First, saute rice in a couple tablespoons of oil for a few minutes, this gives rice a nice texture and extra nutty flavor.

Add a little onion and garlic and cook until soft. Then finally add water and a tablespoon or two of tomato sauce or paste. Cover it, and when done spoon some on a heated tortilla; the red-hued fluffy rice is the bed your beans and eggs will reside on.

And I always have an opened jar of cheap salsa to spice up the Breakfast Burrito. What's your favorite jarred salsa? I have a few and get them when they are on sale.

If you are flour averse then use smaller corn tortillas for Breakfast Tacos.

I've published a Breakfast Burrito before, but I made it with Mexican Eggs (a combination of chopped tomato, onion, and jalapeno) I often saute veggie Chorizo then scramble in some eggs for a spicy breakfast burrito or tacos.

As you can see, there are a hundred ways to make my easy-to-build Breakfast Burrito. All you need to do is freeze some leftovers and go from there.

Ingredients (about 2 burritos)

• 2 Flour Fortillas - okay to use wheat tortillas. Substitute with corn tortillas for Breakfast Tacos.
• 1/2 cup cooked Pinto Beans - fresh-made or from a can. Okay to use whole beans, or mash for Refried Beans.
• 1/2 cup Mexican Rice - okay to use regular rice, or just leave it out.
• 3 Eggs - I used medium size eggs. Okay to add more eggs or less, to suit your taste.
• Salsa - I used store-bought. Up to you how much to use.
• Salt and Pepper to taste.
• 2 tablespoons Oil - one for refried beans and one for scrambling eggs.

Extra toppings: sauteed chorizo, potato, and cheese.

*Adjust topping amounts, including beans and rice, to suit your tastes.

Directions

Scramble eggs. While eggs scramble, heat up beans and rice in a microwave or in a pan on the stovetop.

If you like chorizo then saute that first, then go to scrambling eggs. You can mix eggs into chorizo, or keep it separate.

You can make Refried Beans by mashing them with a fork in a tablespoon of oil and some bean sauce. Mash until desired creaminess is reached.

While the eggs finish up, heat tortillas for a couple of minutes to soften them and make folding easier. Also, bring salsa to room temperature.

Just make the Breakfast Burrito any way you like. If you like a lot of eggs then load it on. If beans are your thing, then leave out some eggs and stuff the burrito with pinto beans. And don't forget the salsa!