These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.
Ingredient:
Six 8-inch whole-grain tortillas
1 full batch homemade hash browns
6 large eggs
1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
¼ teaspoon fine salt
Several dashes of hot sauce, such as Cholula
1 tablespoon unsalted butter
⅔ cup (packed) shredded sharp cheddar cheese
½ cup chopped cilantro, divided
½ cup chopped green onion (mostly green parts), divided
6 tablespoons of your favorite salsa, plus extra for serving
1 large avocado, diced (optional, if you’re serving the burritos right away)
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