Classic Breakfast Burritos

Let's Cook

1. Step 1.

   Arrange an oven rack 6 inches from the broiler and heat the broiler.

2. Step 2.

   Place tomatillos and jalapeño cut sides down on a foil-lined baking sheet along with onion wedges. Broil until blistered, 10 to 12 minutes. Let the vegetables cool, then transfer to a food processor. Add cilantro, lime juice, and ¼ teaspoon salt, and pulse until combined but still slightly chunky. Set the salsa aside.

3. Step 3.

   In a medium bowl, beat the eggs with 1 tablespoon water and the remaining ¼ teaspoon salt. Heat the olive oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, until they reach your desired doneness, about 2 to 3 minutes for medium-soft eggs. Fold in ½ cup of the grated cheese.

4. Step 4.

   Spread ¼ cup of refried beans onto each tortilla. Divide the scrambled eggs and remaining ½ cup cheese among the tortillas, placing them on top of the beans. Spoon 2 tablespoons of the salsa over each. Roll up the burritos by folding the sides over the filling, then rolling from the bottom up. If desired, crisp both sides in a nonstick skillet over medium heat. Serve with the remaining salsa.