Dotnom

Huevos Rancheros Breakfast Burritos

Ingredients

• 5 cups cubed peeled butternut squash
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 can black beans, drained and rinsed
• 6 eggs
• pinch of salt and pepper
• 1 tbsp butter
• 10 ten-inch flour tortillas
• 3 cups grated cheddar cheese
• 1 avocado, thinly sliced
• salsa

Directions

1. Preheat the oven to 350 F.
2. Spread the cubed squash on a baking sheet.
3. Drizzle with the oil, then sprinkle with the chili powder, cumin and cinnamon.
4. Toss until well coated.
5. Bake for 20 minutes.
6. Remove from the oven and add the beans to the baking sheet.
7. Give everything a stir and spread it out evenly.
8. Bake for another 20 minutes.
9. Meanwhile, in a large bowl, whisk the eggs with a good pinch of salt and pepper.
10. Melt the butter in a skillet over medium heat.
11. Pour in the eggs.
12. Stir them gently as they cook.
13. Remove from the heat.
14. Lay out the tortillas on a work surface.
15. Spoon about 1/2 cup of the squash and bean mixture into the middle of each tortilla in a rectangular shape, leaving a margin of tortilla on either end.
16. Sprinkle each with about 1/3 cup cheese.
17. Next, spoon over the scrambled eggs, then lay avocado slices on top.
18. Finish off with a bit of salsa.
19. Working with one tortilla at a time, fold the bottom up over the filling.
20. Pressing the joined edge down, pull back, slightly squishing the filling back.
21. Now fold in the side flaps of the tube and then roll the burrito until it is closed.
22. To freeze, wrap each burrito in plastic wrap and then foil.
23. Label with a permanent marker with a date.
24. Freeze for up to 1 month.
25. Reheat in the microwave for 2 minutes or in a toaster oven set at 350 F for 20 minutes after removing wrapping.

Attribution