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Recipe Ingredients

  • 2 tablespoons olive oil
  • 4 ounces sweet Italian sausage, removed from the casing
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cooked rice
  • 6 large eggs
  • 8 ounces shredded sharp cheddar cheese
  • 4 (8-inch) flour tortillas
  • Pico de Gallo salsa
  • Salt and freshly ground pepper

Recipe Directions

  1. Heat 1 tablespoon of oil in a large sauté pan over medium heat. Add the sausage and cook, breaking up the meat, until cooked through and crumbled. Remove from the pan and set aside.
  2. Heat the remaining tablespoon of oil over medium heat. Add the eggs and cook until scrambled. Season with salt and pepper and remove the pan. Keep warm.
  3. Sprinkle 1/2 cup of shredded cheese in a 7-inch circle in the sauté pan. Cook over medium-high heat until the cheese is sizzling and almost completely melted, about 30 seconds. Place 1 tortilla on the melted cheese, pressing gently to spread the cheese to the edges of the tortilla. Cook, pressing down on the center of the tortilla with a spatula, until the cheese is golden brown, about 2 minutes.
  4. Add one-quarter of the crumbled sausage, then one-quarter of the scrambled eggs and 1/4 cup of the cooked rice. Slide the tortilla onto a plate and let cool for 1 minute.
  5. Roll up the burrito. Repeat using the remaining ingredients. Cut the burritos in half and serve with Pico de Gallo.

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