She Strengthens

Vibrant Vegetarian Burritos to Savor

A Flavorful Twist on a Classic

These vibrant vegetarian burritos are packed with an array of mouthwatering ingredients, including black beans, roasted poblano chiles, queso fresco, scrambled eggs, and tangy tomatillo salsa. Even the most devoted meat-lovers will find themselves swooning over this flavorful twist on a classic dish.

Preparation is Key

Before diving into the recipe, take a few minutes to prepare the Tomatillo Salsa. This crucial step will elevate the entire dish and make it truly unforgettable.

Recipe Overview

Yield: 3 burritos
Difficulty: Easy
Total Time: 35 minutes
Active Time: 20 minutes

Ingredients

• 4 teaspoons olive oil
• 1/2 medium yellow onion, finely chopped
• 1 garlic clove, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 3 (10-inch) flour tortillas
• 6 large eggs
• Kosher salt
• Freshly ground black pepper
• 3 medium fresh poblano chiles, roasted, peeled, seeded, and cut into strips
• 1/2 cup crumbled queso fresco
• 1/3 cup tomatillo salsa

Cooking the Onion and Garlic

Heat the oven to 300°F. In a medium nonstick frying pan, warm 2 teaspoons of olive oil over medium heat. Add the chopped onion and cook until it reaches a light golden brown, about 5 minutes. Then, add the minced garlic and cook for an additional minute, until fragrant.

Preparing the Black Beans

Stir in the black beans and cook until heated through. Remove the pan from the heat and use a potato masher to create a coarse, chunky purée. If the beans appear dry, add a few tablespoons of water to make them easier to mash. Set aside.

Warming the Tortillas

Place the tortillas in the oven to warm while you cook the eggs. This will ensure they’re warm but still pliable.

Scrambling the Eggs

Whisk the eggs in a medium bowl until broken up. Season with a pinch each of salt and pepper, then beat to incorporate. Warm the remaining 2 teaspoons of olive oil in a large nonstick frying pan over medium-low heat. Add the eggs and let them sit undisturbed until they begin to set around the edges, about 1-2 minutes. Using a rubber spatula, push the eggs from the edges into the center, repeating every 30 seconds until they’re softly scrambled, about 5 minutes total.

Assembling the Burritos

Divide the black bean mixture between the warm tortillas. Top with the scrambled eggs, poblano strips, queso fresco, and salsa, dividing everything evenly. Fold the short sides in and the bottom flaps up, then roll into burritos and serve immediately.