Plated + Served: Beach Blanket Burritos
Spring Break at last! We’re at the beach and one of my favorite things to do when we’re here is to watch the sun come up. Back in the day, that usually meant watching the sun rise at the end of an evening… and for some in our group, it still does.
But now, I love getting up at the crack of dawn (literally) with a little something to eat and a big mug of coffee while contemplating the promise of a new day (is that Yanni I hear playing?).
But, I digress.
These burritos make a great beach breakfast because they are so portable… and they have enough protein to keep you going all morning (or is that the espresso?). You can make the burritos the night before and zap them in the microwave right before you head down to the beach. Don’t forget to leave a few for those who slept in… or haven’t made it home yet!
Breakfast Burritos you’ll need… let’s get to it… great substitute…
prep: 15 minutes
cook: 15 minutes
serves: 12
12 eggs
1 cup milk
12 oz. chorizo
1 cup refried black beans
12 flour tortillas
1 cup cheese
Beat eggs and milk together in a large bowl until light and frothy; set aside.
Heat a large skillet on medium high heat for 1 minute.
Add chorizo to pan (break apart with a heat-proof rubber spatula or fork if necessary) and sauté for 3 to 5 minutes, stirring often. Reduce heat to medium.
Pour in eggs and let cook for 1 minute; start pushing the cooked edges to the center with spatula or a fork. Tilt the pan so that any uncooked eggs flow to the edges. Repeat until the eggs are cooked, about 2 to 3 minutes; remove from heat.
Spread beans evenly on each of the tortillas. Spoon eggs on top of beans and sprinkle with cheese. Roll up tortillas to form burritos. Serve immediately or place in a lightly greased pan, cover with foil and keep warm in a 160°F oven until ready to serve.
• Corn tortillas can be substituted for the flour tortillas.
extra special…
• Serve with your favorite salsa, guacamole and chopped serrano or jalapeño chiles.
