Bean And Egg Breakfast Burrito

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 2 1/2 lbs pinto beans, canned, rinsed and drained (40 oz. can)
• 12 eggs
• 4 teaspoons chicken bouillon granules
• water, as needed
• 12 flour tortillas, burrito-size (approximately 8-10 inches)
• 8 ounces monterey jack cheese, grated
• black pepper

Recipe

• 1 rinse and drain pinto beans.
• 2 add to large skillet and mash.
• 3 heat over medium to medium-low heat.
• 4 add chicken bouillon.
• 5 add water to bring to the consistency you desire.
• 6 once beans are simmering, add eggs.
• 7 break eggs and gently fold into beans.
• 8 continue to cook and fold eggs into beans. do not beat eggs into beans.
• 9 cook until eggs are set to your liking.
• 10 remove from heat.
• 11 heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
• 12 remove tortilla to a sheet of waxed paper.
• 13 add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
• 14 sprinkle with ground pepper.
• 15 add grated cheese.
• 16 fold burrito style.
• 17 serve immediately or package for breakfasts or lunches.