Burritos come from the north of Mexico, where flour tortillas are king. These make a complete breakfast in a package. They can be wrapped in foil to keep them warm.
This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.
If you’re making the burritos for dinner, serve with crunchy Jícama, Radish, and Pickled Shallot Salad.
To make it a Rice and Beans Burrito, substitute 2 cups of warm cooked rice for the eggs.
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Made this per the recipe and the family will not stop asking for it. Delicious!!
I have recently been widowed and am having difficulty getting enthused about cooking for one! However, this recipe appealed to me. I divided the quantities by 4, and had it for dinner tonight, exactly as the recipe was written. It was great. I made a salad as suggested, but you don't need it, as it is very filling. Great combination of veggies, protein and starch, with a nice bite. Definitely going to have this for dinner again.
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