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Spinach and Black Bean Egg Burritos

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Enjoy these hearty and healthy scrambled egg burritos for brunch with nothing more than good coffee and friendly company. If you want to get fancy, add a batch of breakfast potatoes and cook up some vegan sausage. We have breakfast for dinner every few months–needless to say these make great supper rollups.

1 (15-ounce) can black beans, drained

Salsa, 1 cup, more or less, as needed

1 tablespoon grapeseed oil

½ large onion, chopped

½ pound fresh spinach leaves, washed and coarsely chopped

Real Salt and freshly ground black pepper

1/3 cup grated cheddar cheese

4 to 6 eggs

4 sprouted wheat tortillas

In the work bowl of a food processor, puree the drained black beans with salsa, starting with about 3 tablespoons. When the beans are smooth, scrape into a small bowl and set aside.

DSC02655Heat about a tablespoon of grapeseed oil in a skillet over medium flame. Stir in the onion and cook and stir until the onion has softened and turned translucent. Add the chopped spinach and cook and stir until the spinach wilts and seriously shrinks in volume. Season with salt and pepper to taste. Remove from the skillet and keep warm.

DSC02656Wipe out the skillet and drizzle in a little more grapeseed oil. Beat the eggs with a tablespoon or so of salsa and season with a pinch of salt. Pour the eggs in to the skillet and cook, stirring gently with a rubber spatula, until the eggs have just set, 2 to 3 minutes. Turn off the heat.

DSC02657Heat both sides of the tortillas, one at a time in a clean skillet or a comal. Spread each tortilla generously with black bean puree, leaving a 1-inch border. Distribute ¼ of the spinach mixture down the center, sprinkle with some cheese and spoon ¼ of the eggs down the middle of the tortillas.

Serve with more salsa, letting each person add as much as they want before they roll the tortilla around the filling. Hook in and hold on.

Makes 4 servings.

  • Some of the bean puree should be left over. Save for spread on crackers or in a sandwich.
  • Chard easily substitutes for the spinach in this recipe.
  • Use them best eggs you can find–ideally farm fresh.
  • Substitute Monterey jack cheese or crumbled goat cheese for the cheddar if that is what you have on hand.
  • You can make these about 1 hour before service. Roll the filled burritos and then roll each one into sheet of aluminum foil. Keep warm in the oven.DSC02658

1 comment

  • Now top that with some heady salsa and you have my favorite meal! Reply · 18 June, 2013

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