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Scrambled Egg Bean Burrito Recipe
Ash Tyrrell

Scrambled Egg Bean Burrito Recipe

I made this scrambled egg bean burrito when I wanted a breakfast that felt hearty without being complicated. I loved how the soft scrambled eggs, warm refried beans, melted pepper jack, and creamy toppings worked together. I also found that charring the poblano added a smoky flavor that made every bite more interesting.
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Prep Time 30 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 4 large eggs: These form the soft fluffy center; pre-salting helps keep the eggs moist.
  • Kosher salt: Seasons the eggs and balances the richer fillings.
  • Freshly ground black pepper: Adds gentle savory heat to the scrambled eggs.
  • 1 medium poblano pepper 4 ounces/115 g: Charring it gives the burrito a smoky, slightly spicy flavor.
  • 8 ounces 225 g fresh Mexican chorizo: Adds savory richness; remove the casings before cooking.
  • 2 ounces 55 g shredded pepper jack cheese: Melts into the eggs for a creamy, mildly spicy finish.
  • 2 large 10-inch flour tortillas: Warm them first so they are flexible enough to roll without cracking.
  • 1/4 cup 55 g warm refried beans: Creates a creamy, hearty base for each burrito.
  • 2 tablespoons 30 g crema or sour cream: Adds cool richness and moisture.
  • 1/4 cup 55 g guacamole: Brings creamy texture and a fresh avocado flavor.
  • Hot sauce as desired: Adds extra heat and brightness; use your favorite variety.

Method
 

  1. Crack the eggs into a medium bowl and whisk them with a generous pinch of kosher salt and freshly ground black pepper. Keep whisking until the mixture looks completely uniform and no streaks of egg white remain. Let the seasoned eggs stand for about 15 minutes before cooking.
  2. Place the poblano under a broiler with the rack near the top, or char it directly over a gas flame. Turn it regularly until the skin is blistered and blackened all over. Transfer it to a heatproof bowl, cover it, and let it stand for about 5 minutes.
  3. Rub the blackened skin from the poblano using paper towels. Remove the stem and seeds, then finely dice the roasted pepper. Keep the diced poblano nearby because it will be folded into the eggs later.
  4. Put the fresh Mexican chorizo into a medium nonstick skillet and turn the heat to high. Break it into small pieces with a wooden spoon as it cooks. Continue for about 5 minutes, until the fat has rendered and the chorizo is cooked through and beginning to brown.
  5. Reduce the heat to medium-low and pour in the seasoned eggs. Stir constantly for about 1 to 2 minutes, allowing soft curds to form while keeping the eggs slightly runny.
  6. Stir the shredded pepper jack and diced poblano into the partially cooked eggs. Continue stirring for about another minute, until the cheese melts and the eggs become soft and fluffy. Remove the skillet from the heat immediately.
  7. Warm the flour tortillas on a dry griddle or cast-iron pan until they become flexible. Make sure the refried beans are warm as well, because warm fillings are easier to spread and create a more cohesive burrito.
  8. Place one warm tortilla on your work surface. Spread half of the refried beans across the center while leaving about a 2-inch border on the sides and about 3 inches at the top and bottom.
  9. Spread 1 tablespoon of crema or sour cream over the beans. Add half of the guacamole in a thin, even layer. Keeping the layers fairly thin helps distribute the flavors rather than leaving you with one large pocket of a single ingredient.
  10. Pile half of the cheesy scrambled egg mixture over the beans and creamy toppings. Add as much hot sauce as you like, depending on how spicy you want your breakfast burrito.
  11. Fold both sides of the tortilla inward over the filling. Hold those sides firmly while bringing the bottom flap upward over the filling. Continue rolling until the burrito is completely sealed.
  12. Repeat the process with the remaining tortilla and fillings. Serve the burritos right away while the eggs and cheese are warm and the tortilla is still soft and flexible