Freezer-Friendly Vegetarian Breakfast Burritos

Name: Freezer-Friendly Vegetarian Breakfast Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 0.5 Cup Cilantro; 3 Teablespoons Olive Oil, Divided; 6 Large Eggs; 0 Salt and pepper, to taste; 1 15oz Can Pinto Beans; 2 Tablespoons Taco Seasoning; 1 20oz Bag Frozen Hash Browns; 4 Burrito-size Tortillas; 0.5 Cup Shredded Cheddar Cheese; 0.5 Cup Mateo's Medium Salsa; 0.5 Diced Avocado, Bowl of Mateo's Medium Salsa, and Sour Cream

[[ recipeID=recipe-8ls0msyl4, title=Freezer-Friendly Vegetarian Breakfast Burritos ]]

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Freezer-Friendly Vegetarian Breakfast Burritos

Author: Stephanie Ganz

Eggs, hash browns, and pinto beans are seasoned with Mateo’s Medium Salsa and loaded up with cheese and your choice of garnishes in these easy breakfast burritos. Make a batch on Sunday, store them in the freezer, and enjoy them all week long!

Servings: 4

Keywords:

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

½ Cup Cilantro
3 Teablespoons Olive Oil, Divided
6 Large Eggs
Salt and pepper, to taste
1 15oz Can Pinto Beans
2 Tablespoons Taco Seasoning
1 20oz Bag Frozen Hash Browns
4 Burrito-size Tortillas
½ Cup Shredded Cheddar Cheese
½ Cup Mateo's Medium Salsa

Garnish (Optional)

½ Diced Avocado, Bowl of Mateo's Medium Salsa, and Sour Cream

Instructions

Chop ½ cup cilantro and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Meanwhile, whisk 6 large eggs until smooth and combined. Pour eggs into the hot pan and cook for 30 seconds undisturbed. Use a rubber spatula to push the eggs from one side of the pan to the other, creating curds and folding the eggs onto themselves several times. Season with salt and pepper. Continue to cook for about two minutes or until the eggs no longer appear wet. Set aside. In the same pan, heat 2 tablespoons of olive oil over medium heat. Cook hashbrowns according to package directions, and set aside. Meanwhile, in a small saucepan over medium heat, heat 1 (15 oz) can pinto beans, and season with 2 tablespoons taco seasoning. Cook until the beans are heated through, about 4 minutes. Place 4 burrito-size tortillas on a microwave safe plate, and cover with a damp paper towel. Microwave for 30 seconds on high. Create an assembly line with your tortillas, eggs, beans, hash browns, shredded cheese, salsa, and chopped cilantro. Distribute the ingredients evenly among the four tortillas, and roll them up. Serve immediately with desired garnishes, or allow to cool completely before freezing. To freeze, wrap each burrito in plastic wrap and then aluminum foil. Label and date each burrito and freeze for up to 3 months. To reheat frozen burritos, remove from packaging and microwave on 50% for 5-6 minutes, flipping the burrito halfway through the cooking time.