Vegetarian black bean breakfast burritos
Preparation time: 55 min
4 teaspoons olive oil
1/2 medium yellow onion, finely chopped
1 garlic clove, minced
1 (15-ounce) can black beans, drained and rinsed
3 (10-inch) flour tortillas
6 large eggs
Freshly ground black pepper
3 medium fresh poblano chiles, roasted, peeled, seeded, and cut into strips
1/2 cup crumbled queso fresco
1/3 cup tomatillo salsa
1.Heat the oven to 300 F. Warm 2 teaspoons of the olive oil in a medium nonstick frying pan over medium heat. Add the onion and fry until it's a light golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the black beans and cook until heated through. Remove the pan from the heat and use a potato masher to render the beans into a coarse, chunky puree. If the beans look dry, add a few tablespoons of water to make them easier to mash. Set aside.
2. Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable). Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Warm the remaining 2 teaspoons of olive oil in a large nonstick frying pan over medium-low heat. When the pan is hot, add the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until they're softly scrambled, a total cooking time of about 5 minutes.
3.Divide the black bean mixture between the warm tortillas. Top with the scrambled egg, poblano strips, queso fresco, and salsa, dividing everything evenly. Fold the short sides in and the bottom flaps up, then roll into burritos and serve.