Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn’t time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it’s also easy to customize and make your own.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces seasoned curly fries
- 3/4 cup refried beans
- 3 tablespoons salsa, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 4 pieces Canadian bacon, chopped
- 2 scallions, thinly sliced
- 1/4 teaspoon ancho chile powder
- 8 large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 3/4 cup shredded Mexican cheese blend
- 4 large flour tortillas
- 1 avocado, sliced
Instructions
- Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
- Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.
Nutrition Facts
| Calories | 740 |
| Total Fat | 41 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 406 milligrams |
| Sodium | 1631 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 8 grams |
| Sugar | 4 grams |
| Protein | 33 grams |
Reviews
I thought these were good, but next time I make them I won’t use refried beans. I think that overpowered the other flavors.
This was quick, easy, and good on a busy weeknight. It was a great use-up meal that was quite economical. I used some leftover egg whites (left from using the yolks in a custard) mixed with the large eggs and five leftover 8-inch flour tortillas. I froze the rest of the can of refried beans mixed with salsa to use with another recipe, and I used the other four slices of Canadian bacon in the package in a pasta salad.
This is a great idea for dinner, but I didn’t love the flavor of refried beans with the eggs, and there wasn’t a ton of filling in the burrito. If I made these again, I’d maybe tried black beans instead of refried beans and maybe some other veggies in the filling. Easy dinner for sure.