Freezer-Friendly Vegetarian Breakfast Burritos

Prep Time

10 minutes

Cook Time

15 minutes

Yield

4 servings

Ingredients

  • 1/2 cup cilantro
  • 3 Tbsp. olive oil
  • 6 large eggs
  • Salt and pepper, to taste
  • 1 (15 oz.) can pinto beans
  • 2 Tbsp. Mateo’s Ancho Chile Taco Seasoning
  • 1 (20 oz.) bag frozen hash browns
  • 4 burrito-size tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Mateo’s Medium Taco Sauce

Garnish (Optional)
  • 1/2 diced avocado
  • Bowl of Mateo’s Medium Salsa
  • Sour cream

Directions

  1. Chop 1/2 cup cilantro and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Meanwhile, whisk 6 large eggs until smooth and combined.
  2. Pour eggs into the hot pan and cook for 30 seconds undisturbed. Use a rubber spatula to push the eggs from one side of the pan to the other, creating curds and folding the eggs onto themselves several times. Season with salt and pepper. Continue to cook for about 2 minutes or until the eggs no longer appear wet. Set aside.
  3. In the same pan, heat 2 tablespoons of olive oil over medium heat. Cook hashbrowns according to package directions and set aside.
  4. Meanwhile, in a small saucepan over medium heat, heat 1 can of pinto beans, and season with 2 tablespoons Mateo’s Ancho Chile Taco Seasoning. Cook until the beans are heated through, about 4 minutes.
  5. Place 4 burrito-size tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds on high.
  6. Create an assembly line with your tortillas, eggs, beans, hash browns, shredded cheese, Mateo’s Medium Taco Sauce, and chopped cilantro.
  7. Distribute the ingredients evenly among the four tortillas and roll them up.
  8. Serve immediately with desired garnishes or allow to cool completely before freezing.
  9. To freeze, wrap each burrito in plastic wrap and then aluminum foil. Label and date each burrito and freeze for up to 3 months.
  10. To reheat frozen burritos, remove from packaging and microwave on 50% for 5 to 6 minutes, flipping the burrito halfway through the cooking time.