Freezer breakfast burritos
Eight big burritos of fluffy eggs, peppers, black beans and melted cheese, wrapped and frozen so a hot dinner is three minutes away all month.
- 50 min total
- 45 min hands-on
- Follow-a-recipe easy
- Serves 8
- About $1.69 a serving
- 450 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 8 servings.
- 12 oz frozen pepper and onion blend, 1 bag
- 1 can black beans, drained and rinsed
- 12 large eggs
- ¼ cup milk
- 1 tbsp butter
- 8 flour tortillas, burrito size, about 10 inches
- 2 cups Mexican blend cheese
- 1 cup salsa, for serving
From your pantry
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt, divided
- ¼ tsp black pepper
Each serving has about 450 calories, 24 g protein, 37 g carbs and 23 g fat, and costs about $1.69 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No milk? Half-and-half works.
- No butter? Ghee works.
- No flour tortillas? Whole wheat tortillas work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No salsa? Pico de gallo works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large nonstick over medium-high heat. Add the frozen peppers and onions and cook, stirring, until soft and the liquid has cooked off, 7 to 8 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Stir in the beans, cumin, chili powder and ½ teaspoon salt and cook 2 minutes. Tip into a bowl and wipe out the .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min
the eggs, milk, the rest of the salt and the pepper in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the butter in the over low heat. Add the eggs and stir slowly, scraping the bottom, until they set into soft curds with no runny egg left, 5 to 6 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Low heatTimer: 5 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let the eggs and bean filling cool for 10 minutes.
Timer: 10 min
Dolly’s tip: Hot filling steams the tortillas and makes ice crystals in the freezer. Warm is fine; steaming is not.Wrap the tortillas in a damp paper towel and microwave 30 seconds so they without cracking.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Down the middle of each tortilla, add ¼ cup cheese, a big scoop of eggs and some bean filling. the sides, then roll it up tightly from the bottom.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Tuck the bottom edge over the filling first and roll away from you, keeping it snug.Eat two now with salsa, or wrap each one in foil and freeze for up to 3 months.
To reheat from frozen, unwrap, wrap in a damp paper towel and microwave 2 minutes. Flip and microwave 1 to 2 minutes more, until hot in the middle.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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