We repurposed the black bean puree from this nachos recipe: https://href.li/?https://hispanickitchen.com/recipes/spicy-black-bean-nachos/ For two servings: first, prepare the black bean puree from the above recipe (you will need about ¼ cup total for this burrito recipe). Second, scramble three large eggs (we added 2 tsp milk to the egg mixture and cooked in 1 tsp butter). Third, in a separate, ungreased Teflon pan, heat two 8-inch tortillas (one at a time, flipping on each side) for about 30 seconds each. Finally, place the heated tortilla on a large plate. Spread about 2 Tbsp black bean puree on the tortilla (we stopped 1 inch from the edge). Then add half the scrambled eggs in a line along the center axis. Roll up the tortilla, cut in half along a diagonal, and serve. Repeat the same for the second tortilla. Garnish with cilantro if desired. (Apr. 2021)
Note: In case the Hispanic Kitchen link isn’t working, here is a similar recipe for the black bean puree / chipotle in adobo component: https://vanillaandbean.com/chipotle-black-bean-dip/ (Mar. 2024)
Cooking Adventures 