Mexican Breakfast Burritos
4
Servings
11
Ingredients
7
Comments
These Mexican Breakfast Burritos are perfect for mornings when you need a quick, nutritious grab-and-go breakfast.
4
Servings
11
Ingredients
7
Comments
Ingredients
- 4 individual Egg
- 1 tablespoon Salsa
- ⅓ cups drain and rinse Black Beans, Canned
- ⅓ cups Corn, Frozen
- ⅓ cups drain Diced Tomatoes, Canned
- 1 tablespoon chop Cilantro, Fresh
- ¼ teaspoons Cumin
- ¼ teaspoons Salt
- ½ teaspoons juice Lime
- 1 cup Cheddar Cheese, Shredded
- 4 individual Flour Tortillas (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Lightly beat eggs and salsa together and then scramble over medium heat. Set eggs aside.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Lightly beat eggs and salsa together and then scramble over medium heat. Set eggs aside.
- In a large bowl, combine black beans, corn, tomatoes, cilantro, cumin, salt, and lime juice.
- Divide and layer eggs, black bean/corn mixture, and cheese among indicated number of tortillas.
- Fold two sides of the tortillas in and roll the tortilla in a burrito shape.
- Heat in oven at 375 until warm throughout.
7 Comments
Join the discussionAny advice on how to heat the burritos from frozen and keep them from getting soggy? I have tried these as well as just cooking the fillings and freezing them without the tortilla. Thank you!
Cheryl, I like to heat them up in the oven. Basically I preheat the oven when I first wake up and then I bake them at about 400 while I’m making coffee and going through the routine. In past I’ve also reheated on a skillet too that gives it more of a crust on the outside which is still delicious.
Hi Cheryl,I wrap all my burritos in those foil sheets from Sam’s and heat them in the oven (still in the foil) straight from frozen at about 400 – 425 for about 20 minutes.I’ve found that microwaving doesn’t heat them through without making the tortilla tough and chewy. So I use my toaster oven on the convection setting (no pre-heating required) and just set the time and temp before I get in the shower. It usually takes us about 45 minutes to get out the door, and they’re still warm and soft and melty (is that a word?) by the time we leave for school.
If Microwaving, what would the time for cooking be?
Kim– it depends on the microwave, but if they are thawed first, I’d start with 30 seconds and increase time as needed, until they are heated throughout.
I’ve done this with non- breakfast filling and frozen, when they are close to being “too long in the freezer” (cause my family eats in spurts, either loving them and they are gone or tired of them and they last longer) you can add them frozen in a casserole dish, pour enchilada sauce over them w/ some crumbled up mexican cheese (whatever kind you like) and bake @375 until heated through. Serve with spanish rice and a salad! 🙂 yum!*though these with egg would be a great protein source instead of adding a meat to it, this way it keeps it a meatless meal and lighter on the budget 😉
Oh great adaptations! Thanks for sharing!