Spicy Adobo Chicken & Black Bean Breakfast Burritos

Spicy Adobo Chicken & Black Bean Breakfast Burritos ingredients

• 1 tbsp vegetable oil
• 0.5 cup yellow onion
• 0.5 cup red bell pepper
• 1 medium jalapeño
• 2 cups cooked shredded chicken
• 2 tbsp chipotle in adobo sauce
• 1 can black beans
• 0.5 tsp cumin
• 0.25 tsp kosher salt
• 6 eggs large eggs
• 2 tbsp milk
• 4 tortillas large flour tortillas
• 1 cup Monterey Jack cheese
• 0.25 cup fresh cilantro
• to taste hot sauce

How to make Spicy Adobo Chicken & Black Bean Breakfast Burritos

1. For the burrito filling, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 0.5 cup diced yellow onion, 0.5 cup diced red bell pepper, and 1 finely minced jalapeño (remove seeds for less heat). Sauté for 5-7 minutes until the vegetables are softened and lightly browned.
2. Stir in 2 cups cooked shredded chicken, 2 tbsp chipotle in adobo sauce, and 1 (15-oz) can drained and rinsed black beans. Add 0.5 tsp cumin and 0.25 tsp kosher salt. Cook for another 3-5 minutes, stirring frequently, until the chicken and beans are heated through and the flavors are well combined.
3. In a separate bowl, whisk together 6 large eggs and 2 tbsp milk until light and fluffy. Season lightly with salt and pepper.
4. Heat a clean non-stick skillet over medium-low heat. Pour in the egg mixture and scramble gently for 3-5 minutes, pushing the cooked egg towards the center, until the eggs are just set but still moist.
5. Warm the 4 large flour tortillas. You can do this by heating them individually in a dry skillet over medium heat for 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30 seconds until pliable.
6. To assemble the burritos, lay a warm tortilla flat. Spoon approximately 1/4 of the chicken and black bean mixture down the center. Top with 1/4 of the scrambled eggs and 1/4 cup shredded Monterey Jack cheese.
7. Sprinkle with fresh cilantro. Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a sealed burrito.
8. If desired, place the assembled burritos back into a dry skillet or a panini press over medium heat for 1-2 minutes per side, or until lightly golden brown and the cheese is melted. This also helps to seal the burrito.
9. Serve immediately, with hot sauce on the side if desired. These burritos can also be wrapped in foil and refrigerated for up to 3 days or frozen for up to 1 month for a quick grab-and-go breakfast.

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