Description
These Southwestern freezer breakfast burritos are filled with plenty of veggies, beans, scrambled eggs and delicious smoky flavors. Stock your freezer with them this week!
Ingredients
- ½ Tablespoons Olive Oil
- 1 Large Red Onion, Chopped
- 1 Large Red Bell Pepper, Diced
- 8 Large Eggs, Beaten
- 1 can (15 Oz. Size) Black Beans
- ½ cups Corn Kernels
- ½ cups BBQ Sauce
- ½ Tablespoons Taco Spice Mix
- 6 Large Whole Wheat Tortillas
- Shredded Cheddar, Cooked Bacon, Salsa (optional)
Preparation
Heat olive oil in a large skillet over medium heat. Add onoon and pepper and cook until softened, about 3 minutes.
Pour beaten eggs into the pan and let them sit until they start to set on the bottom. Carefully fold them until just cooked.
Fold in beans and corn and cook until heated. Add BBQ sauce and spices and carefully mix.
To freeze:
Cool filling for 10–15 minutes. Use the tortillas at room temperature.
Before beginning with the assembly, prepare as many pieces of aluminium foil as you’re planning on freezing burritos. Roll up each burrito tightly around the filling by folding in the sides and rolling up from the bottom, then wrap firmly in a piece of aluminium foil.
Freeze the burritos in a single layer. Once they’re frozen, store them in labelled zip-top bags. I usually freeze them in stacks of three, because that’s how many I typically need at a time.
To defrost and re-heat, unwrap and microwave on high for about 2 minutes until piping hot and steaming. (Please don’t microwave them in the aluminium foil, it will go up in flames—been there, done that.) Or heat in your oven preheated to 350°F for around 15 minutes.
To enjoy immediately:
Warm the tortillas. Use the filling while hot. Serve with desired garnishes—we love avocado, sour cream, cilantro and green onion.
