Classic Breakfast Burritos 4.000

Deb Lindsey for The Washington Post

Book Report Oct 8, 2014

This is a prep-as-you-go recipe. If you wish to save even more time, use already-grated cheese. The directions call for warming the tortillas over a gas flame on the stove top; if you don’t have a gas range, you can griddle them or warm them in a dry skillet over medium heat.

Make Ahead: The tortillas could be warmed through and wrapped in aluminum foil while you prep the fillings.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 6 slices bacon
  • 1 medium onion
  • 1 large russet potato
  • 1 1/2 cups cooked or canned pinto beans (from one 15-ounce can), preferably no-salt-added
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic
  • Several sprigs fresh cilantro
  • 4 large eggs
  • 2 tablespoons vegetable oil
  • Pinch ground cayenne pepper
  • 4 ounces Monterey Jack cheese (1 cup grated; see headnote)
  • 1 lime
  • 4 large flour tortillas


While you chop the bacon into 1-inch pieces, heat a large skillet over medium heat. Add the bacon to the skillet; cook for 5 to 10 minutes, until crisped.

Chop the onion while the bacon crisps. Scrub the potato (or peel it, if you’d rather), then use the large-holed side of a box grater to grate it. Rinse and drain the beans (if using canned).

Add the onion and potato to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until the potato is almost tender, 5 to 10 minutes.

Meanwhile, mince the garlic and chop the cilantro. Crack the eggs into a medium bowl. Season lightly with salt and black pepper, then beat lightly.

Stir the eggs into the skillet mixture. Cook for 9 or 10 minutes, stirring often, or just until the eggs are soft and creamy. Taste, and adjust the seasoning as needed; transfer the mixture to a bowl or plate. Wipe out the skillet.

Heat the oil in the same skillet, over medium heat. Once the oil shimmers, add the beans, garlic, cayenne pepper and a sprinkling of salt and black pepper. Cook for about 5 minutes, mashing the beans every so often with a potato masher until they have broken down (and look like refried beans).

Grate the cheese (if needed). Cut the lime in half.

If the bean mixture is too thick and dry, stir in a splash of water to loosen it up.

Working with one tortilla at a time, hold it over a low gas flame until lightly charred, then turn it over to do the same on the second side. Place each tortilla on a plate. Divide the bean mixture and egg mixture among them, then roll each one into a burrito. Top with the grated cheese and a squeeze of lime juice. Serve right away.

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Recipe Source

Adapted from "How to Cook Everything Fast," by Mark Bittman (Houghton Mifflin Harcourt, 2014).

Tested by Tim Carman.

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