Fried eggs and refried beans burritos

By brdazuzu

Ingredients

• 4 - 7 inch tortillas
• 1/4 C oil
• 1 small finely, chopped (about 1/2 C)
• 1 t ground cumin
• 1/2 t chili powder
• 1 (15oz) can pinto beans, drained and rinsed
• Kosher salt and freshly milled black pepper
• 8 large eggs
• 4 oz cheddar cheese (about 1 C)
• 1 C bought salsa
• 1 C crumbled tortilla chips

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 300 F. Wrap tortillas in aluminum foil and set aside.
Heat 2 T of the oil in a medium skillet over high heat until hot. Reduce the heat to medium , add the onion and cook, stirring occasionally, until soft, about 5 min. Place the wrapped tortillas in the oven to warm.

Add the cumin and chili powder to the onion and cook for 1 min. Add the pinto beans and 1/2 C water and cook for 5 min or until most the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper to taste and keep warm while you cook the eggs.

Heat the remaining 2 T oil in a large skillet over high heat until hot. Reduce heat to med-low , break the eggs into the pan and cook, covered, 5 min. Season with salt and pepper. To serve, spread some of the pinto bean mix onto each tortilla, top with 2 eggs, cheese salsa and crumbled tortilla chips. Roll up and serve.