Refried Bean and Egg Burritos

Burritos filled with refried beans, scrambled eggs, and cheese. Assemble them, wrap in aluminum foil, and store for a ready-to-eat meal. A complete breakfast in 2 minutes in the microwave.

Ingredients

• 4 pieces flour tortillas
• 4 pieces eggs
• 1 cup refried beans
• 1 cup shredded Chihuahua or Manchego cheese
• 1 piece serrano pepper
• 1 piece onion
• 1 tablespoon oil
• 1 to taste salt and pepper

Directions

1. Beat the eggs with salt and pepper until homogenous.
2. Sauté finely chopped onion and serrano pepper in vegetable oil for 2 minutes until the onion is translucent.
3. Add the eggs to the sautéed mixture and stir over medium heat. Remove from heat when the egg is set but still moist.
4. Heat the refried beans until they have a spreadable consistency.
5. Warm the flour tortillas on a griddle to make them flexible.
6. Assembly: Spread a base of beans, add the scrambled egg, and finish with shredded cheese.
7. Fold the side ends inward and roll up compactly. Wrap immediately in aluminum foil.
8. Storage: Refrigerate for a maximum of 3 days or freeze for up to 1 month.
9. Reheating: Thaw in the refrigerator and heat in the microwave for 1.5-2 minutes without the aluminum foil.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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