Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 12 large eggs, whisked
- 2 cups cooked chicken, shredded
- 1 cup chunky salsa (mild, medium, or hot)
- 2 cups shredded Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons melted butter or olive oil
- Fresh cilantro and sour cream for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick spray or line it with parchment paper. Gather all your ingredients so the assembly line moves quickly once the eggs are cooked.
- Heat a large non-stick skillet over medium heat. Pour in the whisked eggs and season with cumin, chili powder, salt, and pepper. Cook the eggs, stirring frequently, until they are just set but still slightly moist. Do not overcook them, as they will continue to firm up in the oven. Remove the skillet from the heat and set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and salsa. Gently fold in the scrambled eggs and one cup of the shredded cheese. Stir until the mixture is well combined and the salsa evenly coats the ingredients.
- Place a tortilla on a clean work surface. Spoon about 3/4 cup of the filling into the center of the tortilla. Sprinkle a bit of the remaining cheese over the filling. Fold the sides of the tortilla inward, then roll it tightly from the bottom up to create a sealed cylinder. Place the burrito seam-side down on the prepared baking sheet. Repeat for all eight tortillas.
- Brush the tops of the burritos lightly with melted butter or olive oil. This ensures a golden-brown, crispy texture. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the tortillas are crispy and the ends are slightly browned. Serve immediately with extra salsa, sour cream, and fresh cilantro.
- Cook Time: 45 minutes