Vegetarian Breakfast Burritos Recipe
Chorizo and tons of oozy cheese may be breakfast burrito staples, but they can weigh you down, making you want to fall asleep on your desk before noon. We’ve lightened the filling here by first making a salsa with black beans, tomatoes, corn, and zucchini, then scrambling some eggs with Cotija cheese. Simply roll everything up into flour tortillas and you have a satisfying but not gut-busting start to the day. And if you make the salsa the night before, it takes only a few minutes the next morning to cook the eggs and assemble, making this an easy breakfast to eat on the go.
What to buy: Cotija is a crumbly Mexican cheese that can be found in Latin markets and well-stocked grocery stores.
Game plan: You can make the salsa the day before and refrigerate, tightly covered, until ready to use. You can also double the salsa recipe so you have enough to serve later with tortilla chips.
Any leftover burritos can be wrapped in foil and stored in the refrigerator for up to 2 days. To reheat, put the foil-wrapped burritos in a 350°F oven until warmed through, about 10 to 15 minutes.
For the salsa:
- 1/3 cup cooked black beans
- 1/3 cup fresh corn kernels (from about 1/2 ear of corn)
- 1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
- 1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
- 2 tablespoons finely chopped red onion (from about 1/4 medium onion)
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 6 large eggs
- 1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 6 (8-inch) flour tortillas, warmed
- Place all of the ingredients in a medium bowl, stir to combine, and set aside.
- Place the eggs, hot sauce, and salt in a medium bowl, season with pepper, and whisk until the eggs are broken up and well blended; set aside.
- Melt the butter in a medium nonstick frying pan over medium-low heat until foaming, about 2 to 3 minutes.
- Swirl the butter in the pan until evenly coated. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 1 1/2 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 2 1/2 minutes total. Remove the pan from the heat and stir in the cheese.
- Place the tortillas on a work surface. Spoon an even amount of eggs onto the lower third of each tortilla, leaving a 1-1/2-inch border. Divide the salsa over the eggs, avoiding any excess liquid that may have accumulated in the bottom of the bowl.
- Fold the sides of the tortilla in. Then, pressing firmly down to hold the folds in place, roll the entire tortilla horizontally up from the bottom to the top. Turn the burrito so that the seam faces down and repeat rolling the remaining burritos. Serve immediately or wrap in foil to take on the go.