Breakfast Burritos with Pinto Beans, Cheddar and Sour Cream

Featured Product: Nancy’s Organic Sour Cream

Ingredients

• 2 tablespoons Olive Oil
• ¼ White Onion, minced
• 1 Garlic Clove, minced
• 1 Jalapeno Pepper, seeded and diced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons Fresh Cilantro, coarsely chopped, plus more for garnish
• Salt and Pepper, to taste
• 8 Eggs, whisked
• 2 tablespoons Butter, melted
• 8 Small Flour Tortillas, warmed
• 1 cup Shredded Cheddar Cheese
• 4 oz. Nancy’s Organic Sour Cream
• Hot Sauce, to taste

Directions

1. 1. Warm the olive oil in a large skillet over medium heat. Add the minced onion, garlic and diced jalapeno. Sauté until softened.
   2. Add the rinsed beans and cilantro to the skillet. Stir to incorporate and season the mixture with salt and pepper.
   3. Remove the bean mixture from the pan and set aside. Carefully clean the skillet with a dry paper towel and add the butter.
   4. Once the butter begins to bubble at the edges, pour the whisked eggs into the pan. Working quickly with a wooden spoon, lift the egg around the edges of the pan to prevent sticking. Once the bottom of the egg turns opaque, stir, fold and break the egg into curds.
   5. Once the egg is completely set but still glistening, remove from the heat.
   6. Combine the egg and bean mixture in a serving dish.
   7. Serve with warm tortillas, to be rolled into burritos with shredded cheddar cheese, sour cream and hot sauce.