Breakfast Bacon, Poblano, and Bean Burritos
Ingredients
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6 burrito-size flour tortillas
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12 eggs
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½ cup water, divided
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2 tablespoons olive oil
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½ yellow onion, thinly sliced
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1 poblano pepper, thinly sliced
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2 teaspoons kosher salt, divided
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¼ teaspoon freshly ground pepper
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1 can (15.5 ounces) Green Valley Organic Pinto Beans, drained
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1 tablespoon vinegary hot sauce (such as Tabasco)
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12 slices bacon
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1 cup shredded sharp cheddar cheese
Featuring...
Pinto Beans
Steps
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Cook the bacon: Preheat the oven to 375°F. Lay the bacon slices out on a baking sheet in a single layer. Bake for about 25 minutes, flipping halfway through, until crispy. Transfer to paper towels to drain.
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Whisk the eggs: In a large bowl, whisk together the eggs, ¼ cup of water, 1 teaspoon of salt, and the pepper. Beat until well combined and set aside.
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Cook the vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion, poblano, and remaining 1 teaspoon of salt. Cook for about 10 minutes, stirring occasionally, until softened and starting to brown.
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Add the beans: Stir in the Green Valley Organic Pinto Beans, hot sauce, and remaining ¼ cup water. Simmer for 5 minutes, stirring occasionally, until heated through. Transfer the bean mixture to a bowl and wipe out the skillet.
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Scramble the eggs: Return the skillet to medium-high heat and add 2 tablespoons butter. Pour in the egg mixture and cook, stirring gently, until just set. Remove from heat.
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Assemble the burritos: Lay out the tortillas on a clean work surface. Divide the beans, eggs, and shredded cheddar evenly among them. Top each with 2 slices of bacon.
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Wrap and serve: Roll each tortilla into a burrito, folding in the sides as you go. Serve hot.
Final Step
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