Ranchero Breakfast Burrito

Servings:

Quantity

Ingredients

1/4 cup

Olive oil

1/2 cup

Red onion, thinly sliced

1/2 cup

Red bell peppers, julienned

1/2 cup

Yellow bell peppers, julienned

1/2 cup

Jalapeno, seeded, deveined, finely chopped

1, 14.28 oz. can

Carmelina Brands® Italian Red Kidney Beans, rinsed and drained

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Chopped Tomatoes

1/2 cup

Green onions, chopped

1 teaspoon

Kosher salt, divided

1/2 teaspoon

Black pepper, divided

1/4 teaspoon

Ground cumin

8 each

Large eggs

1 cup

Shredded cheddar cheese

1 cup

Fresh cilantro, chopped

6 each

10 to 12-inch flour tortillas, warmed

1 each

Avocado, sliced

1/2 cup

Sour cream

In a large skillet, heat oil over medium high heat. Add onions, red and yellow bell peppers, and jalapeños, and sauté until vegetables are soft and begin to brown; about 7 minutes.
Stir in Carmelina Brands® Italian Red Kidney Beans, Carmelina ‘e…San Marzano Italian Tomatoes, and green onions. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cumin. Cook until heated through and moisture has evaporated; about 5 minutes.
Meanwhile, in a large bowl, whisk together eggs, and season with remaining salt and pepper.
Add eggs to skillet with sautéed vegetables; stir occasionally with a rubber spatula or wooden spoon, allowing eggs to set and form a scramble. Cook until eggs are thoroughly cooked through; about 3 to 5 minutes.
Remove Ranchero filling from heat, and divide evenly among each tortilla. Top each with cheese, avocado slices, and cilantro.
Roll each filled tortilla into a burrito; fold bottom of tortilla up tightly over filling, then fold in each side of tortilla, and then roll up.
Garnish Ranchero Breakfast Burritos with sour cream and serve immediately. Buon Appetito!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™