Ranchero Breakfast Burrito

Ranchero Breakfast Burrito

Ranchero Breakfast Burrito



Servings:
6
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
  1. 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.
  2. 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.
  3. Meanwhile, in a large bowl, whisk together eggs, and season with remaining salt and pepper.
  4. 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.
  5. Remove Ranchero filling from heat, and divide evenly among each tortilla. Top each with cheese, avocado slices, and cilantro.
  6. 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.
  7. Garnish Ranchero Breakfast Burritos with sour cream and serve immediately. Buon Appetito!

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

Copyright© 2017, Mangia, Inc.