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Wonderful Rancheros Burritos

Wonderful Rancheros Burritos

1 medium onion, chopped
4 plum tomatoes, sliced
Olive oil
½ chipotle chile canned in adobo sauce, chopped
1 T. adobo sauce
½ c. water
2 T. fresh lime juice
1 T. chili powder
1 t. kosher salt
1 t. ground cumin
1 (14-oz.) can black beans, rinsed and drained
6 eggs, lightly beaten
6 (😎 multigrain tortillas
6 (1/2” thick) avocado slices
Chopped fresh cilantro

  1. Preheat broiler.
  2. In a bowl, combine onion and tomato and drizzle with olive oil. Toss to coat.
  3. Place on baking sheet and broil 8-10 minutes or until tomatoes are lightly charred around edges, turning once.
  4. Transfer to food processor, add chile and adobo sauce. Pulse until coarsely pureed.
  5. While tomatoes/onions are roasting, combine water, lime juice, chili powder, salt, cumin, beans and about 1-2 T. olive oil in a medium saucepan over medium heat.
  6. Reduce heat and simmer 10 minutes or until beans are very tender.
  7. Partially mash bean mixture. Cool to room temp.
  8. Heat a large nonstick skillet over medium heat. Drizzle olive oil to coat bottom.
  9. Add eggs, cook 3-5 minutes, or until eggs are soft and beginning to set, stirring frequently.
  10. Remove pan from heat.
  11. Place tortillas on work surface.
  12. Spread bottom third of each tortilla with about 2-3 T. bean mixture.
  13. Divide eggs evenly over beans.
  14. Top eggs with 2 T. each tomato sauce, 1 avocado slice and cilantro.
  15. Roll up, jelly-roll style.
    *FREEZE-Wrap each burrito in plastic wrap; place in large plastic freezer bag. Store up to 3 months. HEAT-Unwrap burritos, rewrap with paper towel. Microwave at HIGH for 3-4 minutes, turning once halfway through cooking.
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