Breakfast Burritos

Fill breakfast burritos as you would tacos: with salsa; chopped fresh tomato; cilantro; black olives; sliced scallion; chopped chiles; avocado slices; and cooked chorizo, bacon, sausage, or ground meat; and Crisp Panfried Potatoes—alone or in combination. You can double or triple the batch, wrap them well in plastic or foil, and tuck them away in your freezer. Reheat foil-wrapped burritos in a 350°F oven for 20 minutes or so, or remove the wrapping, drape each burrito with a paper towel, and reheat in the microwave for a couple of minutes.

2 cups Real Refried Beans
, Chili non Carne
or plain cooked or canned pinto or black beans

4 large flour tortillas

6 eggs

2 tablespoons butter or extra virgin olive oil

1 cup crumbled fresh cheese or queso fresco or grated cheddar or Jack cheese

• Warm the beans or chili in a small pot. To warm the tortillas, wrap them in foil and put in a 300°F oven for about 10 minutes or stack them between 2 damp paper towels and microwave for 30 to 60 seconds.
• Beat the eggs lightly and combine with the butter or oil in a medium skillet over medium-high heat. Cook, stirring frequently and scraping the sides of the pan until cooked as you like, no more than a few minutes.
• When the eggs are nearly done, remove them from the heat and assemble the burritos. Spread the cheese on each tortilla and top with 1/2 cup or so of beans. Add the eggs and any additional fillings, sauces, or garnishes you like. Roll up and serve.

MAKES: 4 servings

TIME: 20 minutes with cooked beans