Make the mornings a little easier with these delicious Mexican Breakfast Burritos!
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Yummy I love these Mexican Breakfast Burritos! They are packed with flavour and are definitely one of my favourite things to have for breakfast. It’s pretty awesome having such a delicious wrap all ready to go for those busy mornings, or when you simply don’t feel like cooking. They are also great to take to work!
If you’ve got lots of leftover taco meat you simply must try these Mexican Breakfast Burritos. They are loaded with jalapeños, red onion, black beans and corn. Add in some eggs and chipotle mayo and you’ve got yourself a recipe that’s drool worthy! Of course the refried beans and cheddar cheese are an added bonus. Try them grilled with a side of sour cream and salsa!
How to wrap a burrito
Hint: be cautious of how many jalapeño seeds you add. I prefer to discard all of the seeds to save myself from their heat! I also use a pair of disposable gloves when chopping because I’ve been burned by their juices before and it wasn’t fun!
After you cook the egg guts, take out as many wraps as you can fit on your counter. Spread about 2 tbsp refried beans on each wrap. Dish out 1/2 cup packed eggs onto each wrap and shape into a log. Sprinkle a small handful of grated cheese on top of each pile.
Start to fold by lifting one edge over the log.
Fold in both sides.
Roll the log over, keeping it as tight as possible, and folding the edges in as you go.
How to freeze breakfast burritos
Once you’ve rolled up the Mexican Breakfast Burritos you can cover them with tin foil. I like to store them in large ziplock bags for extra protection against freezer burn. You can fit 5 wraps in each large bag, and they stack well on top of each other! They will keep well in the freezer for around three months!
To re heat the burritos you can take one out of the freezer the night before and let them thaw in the fridge overnight. Then either throw them in the oven to heat in the morning, or my preferred way: grill them!
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Mexican Breakfast Burritos
- 1 tbsp vegetable oil
- 1/2 red onion
- 2 jalapeños
- 1/2 lb ground beef or leftover taco meat
- 3 tbsp homemade taco seasoning don’t add if using leftover taco meat
- 2 dozen eggs
- 1/4 cup milk
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3/4 cup black beans
- 3/4 cup corn
- 1 tbsp chipotle hot sauce I love cholula chipotle
- 1 cup mayonnaise
- 20 wraps
- 1 can refried beans
- 1 400g block of cheddar cheese grated
- Heat the deep frying pan or wok on medium high with the oil and dice up the red onion and jalapeños. If you like a spicy wrap, leave some of the seeds in the jalapeños, otherwise discard them all. When the oil is hot add the onion and pepper to the pan and fry until the onion becomes transparent, about 4/5 minutes.
- While the onions and jalapeños are frying, crack the 2 dozen eggs into a medium bowl and whisk in the milk until all the eggs have been whipped. Add the black beans, corn, salt and pepper to the eggs and mix.
- Add the ground beef to the pan and fry until the beef is cooked through. Mix in the taco seasoning and cook for an additional minute. Dump in the eggs and fry on medium heat until the eggs are fully cooked, about 10-15 minutes. Set aside to cool for about an hour.
- In a large mixing bowl combine the mayonnaise and chipotle. Add the eggs and toss well to combine.
- To build the burritos spread about 2 tbsp refried beans on each wrap, then 1/2 cup packed egg mix, finish it off with a small handful of grated cheddar cheese and roll ’em up.
- I like to wrap mine in tin foil and freeze them! They keep well in the freezer for three months. To re heat them you can take one out of the freezer the night before and let them thaw in the fridge overnight. Then either throw them in the oven to heat in the morning, or my preferred way of grilling them!