The Breakfast Burrito is one of the most egregious culinary mistakes ever to grace the frozen food section of your gas station. Slimy eggs, rock hard imitation bacon, and radioactive hot cheese all turn a shitty flour tortilla into a soggy mine field of disappointment.
Today I am going to reinvent the breakfast burrito into something true to it’s roots and full of flavour.
1/2 cup Monterey Jack Cheese(Grated)
Smoked Bacon(Thick sliced and cut into width wide strips)
1 poblano chili(Blistered on fire and cut into strips)
1 Can black beans(Rinsed in cold water)
1 cup frozen corn
1 tomato (diced)
1 red onion (Finely diced)
1 jalapeño (thin sliced)
The Beans: In a sauce pan render your bacon. Add you rinsed black beans, cumin seed, and blistered poblanos. Add a little maple syrup and your frozen corn. Cook the beans for about 15 minutes until they begin to break down. Remove from heat and let sit.
The Salsa: In a bowl take your chopped tomato, onion, jalapano, cumin seed and cilantro. Mix it all together and add 1/4 of a cup of fresh lime juice.(salt to taste)
The Eggs: I like to do my eggs over easy for this dish because I like the yolks to run all over the dish and really mix in with everything. You can do scrambled eggs or whatever suits your fancy but I like the runny yolk.
The Burrito: Take your corn tortilla and place it in an oiled pan for 30 seconds just to warm and toast the tortilla. Lay the burrito out and using your beans make a layer of beans. Then add your cheese, this will create a vein of melted cheese the runs through the burrito. Then on top of the cheese is the eggs, when the eggs are on, break the yolk and let it run into the beans and cheese. Finally top with the salsa and roll your burrito*.