Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 2 cups cooked chicken, shredded or diced
- 10 large eggs
- 1/2 cup whole milk
- 1 cup chunky salsa (mild or medium)
- 2 cups shredded Mexican blend cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Heat olive oil in a large non-stick skillet over medium heat. Add the diced bell peppers and onions, sautéing for about 4 minutes until softened. In a medium bowl, whisk together the eggs, milk, cumin, salt, and pepper. Pour the egg mixture into the skillet with the vegetables. Scramble the eggs gently until they are just set but still slightly moist. Remove from heat immediately so they don’t overcook.
- Lay out the eight flour tortillas on a clean work surface. Distribute the shredded chicken evenly across the center of each tortilla. Top the chicken with the scrambled egg mixture, black beans, and a generous spoonful of salsa. Sprinkle the shredded cheese over the top of the fillings. Fold in the sides of each tortilla and roll them up tightly to create the burrito shape.
- Grease a large rimmed sheet pan with cooking spray or line it with parchment paper. Place the burritos seam-side down on the pan, ensuring they are snug against each other. This helps them stay closed during baking. Lightly brush the tops of the tortillas with a little olive oil or melted butter for extra crunch. Bake for 15 to 18 minutes, or until the tortillas are golden brown and the cheese inside has completely melted. Serve warm with extra salsa or sour cream on the side.
- Cook Time: 40 minutes