Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 10 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar or Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup mild or medium chunky salsa
- 1 can (4 oz) diced green chiles
- 1 teaspoon taco seasoning
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Optional toppings: Sour cream, avocado, cilantro
Instructions
- Preheat your oven to 375°F (190°C). Grease a large rimmed baking sheet with non-stick cooking spray or line it with parchment paper for even easier cleanup. In a large mixing bowl, whisk together the 10 eggs, milk, taco seasoning, salt, and pepper until the mixture is light and bubbly. Ensure the yolks and whites are fully integrated for a consistent texture.
- Pour the egg mixture directly onto the prepared sheet pan. Carefully “dump” the drained black beans, diced green chiles, and half of the shredded cheese into the egg liquid. Spread them out evenly using a spatula. Place the pan in the oven and bake for 12 to 15 minutes, or until the eggs are just set and no longer liquid. Remove the pan from the oven and let it cool for two minutes.
- Lay your flour tortillas out on a clean work surface. Use a spatula to slice the baked egg sheet into eight equal rectangles. Place one egg rectangle in the center of each tortilla. Add a tablespoon of salsa and a sprinkle of the remaining cheese on top of the egg. Fold the sides of the tortilla inward, then roll from the bottom up to create a tight burrito.
- Wipe any excess moisture off the sheet pan or use a fresh piece of parchment. Place the rolled burritos seam-side down on the pan. Lightly spray the tops of the burritos with cooking oil or brush with a little melted butter. Bake for another 8 to 10 minutes, or until the tortillas are golden brown and slightly crispy to the touch.
- Remove the sheet pan from the oven. Let the burritos rest for a few minutes so the cheese sets. Slice them in half on a diagonal to show off the colorful filling. Serve warm with extra salsa, a dollop of sour cream, and fresh avocado slices on the side.
- Cook Time: 40 minutes