Not too long ago, I gave you a recipe for Southwest Red Bean Burgers. In that post I also suggested different ways to use them. Then, it hit me…these would be fabulous in a breakfast burrito. And I was not wrong! Soft and fluffy scrambled eggs, wrapped in a flour tortilla along with crumbles of spicy red bean burger and topped with a fresh pico de gallo, this Southwest Red Bean Burger Breakfast Burritos recipe is a wonderful leftovers meal!
I developed the Southwest Red Bean Burgers for a Meatless Monday recipe. And to be quite honest, I have a hard time convincing Mr. Saucy that meatless meals are wonderful. Sometimes, I have to “trick” him into eating them. As long as he doesn’t know they are meatless, he’ll dig in with abandon!
For these burritos, he knew. And he told me to let you all know, “These breakfast burritos have the Mr. Saucy Seal of Approval!” They really are delicious!
I served them just as I had as burgers, topped with a fresh pico de gallo. You could use your favorite salsa, but a pico de gallo is easy to throw together. Mine has fresh chopped tomato, minced red onion and jalapeno, chopped cilantro leaves, lime juice and salt and ground black pepper. Quick. Easy. Delicious.
Mr. Saucy added some guacamole to the top of his, along with some cheese. He ate two enormous helpings and made MmmmmMmmmm noises through the entire process. That is high praise, indeed!
Scrambled eggs are so easy, too. But the trick to really fluffy and wonderful scrambled eggs is to make sure to incorporate a lot of air into the egg. You do that by whisking them. A lot. But here’s a neat trick: I have a mini food processor that is non-electric and operated with a hand-pull. I put my eggs in it and give it about 30 pulls. Add my half & half and give it another couple of pulls to blend it in with the eggs. I cook them in a non-stick skillet with a titch of butter added and use a heat-proof rubber spatula to gently turn them as they cook.
We like our scrambled eggs soft, so I remove them from the heat while there is still some loose egg in the pan. They keep cooking for a bit when you remove them from the heat, so that will firm up some. If you wait until all the eggs in the pan are firm, they will be dry by the time you serve them.
So, make up my Southwest Red Bean Burgers and get your burger “fix.” Then, use the extra patties for a really fabulous breakfast or brunch. You won’t be sorry! Do, try them!
- 1 8" flour tortilla, per serving, heated
- ½ patty Southwest Red Bean Burger crumbled, per burrito
- 2 eggs, scrambled, per burrito
- Garnishes such as pico de gallo, salsa, guacamole, sour cream, shredded cheese
- Wrap the flour tortillas in a slightly dampened paper towel and heat in the microwave for 30 seconds.
- Crumble the Southwest Red Bean Burgers and place down the middle of a heated flour tortilla.
- Add 2 scrambled eggs on top of the crumbled burger patties.
- Roll the tortilla and place seam-side down on a plate.
- Garnish, as desired, and serve hot.