Catfish Out of Water

Ahh leftover season. Turning absolutely everything in my refrigerator into a burrito is one of my favorite thins to do. It's a quick and easy way to make what you already have on hand into a new and fun dish. Burritos work with so many different flavor profiles. They're quick and easy to toast up in about 15-20 minutes. And they're absolutely delicious to boot. This week I've been making Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts, Slow Cooker Pinto Beans w/ Bay Leaves & Lime, and Avocado Dip w/ Greek Yogurt & Walnuts. So, naturally I'm making a pinto beans burrito with all of these things tossed in!

I also like to make runny eggs with burritos. There's something so satisfying about having it for breakfast. A lot of people like to scramble eggs. They're easier to keep that way. After all, you're not toting around a runny egg from grocery store shelves! But it's my go-to when making eggs at home. They're oftentimes faster to cook than scrambling eggs and have significantly less mess because they're self-contained. Plus there something incredibly satisfying about breaking into a perfectly runny egg yolk.

Gallery

Variations of Runny Egg & Pinto Beans Burrito

There is nothing more classic or iconical in my childhood than a bean and cheese burrito. I was a picky eater from the start. Although no one in my family seemed to notice that being a picky eater and complaining that, "I don't like the green stuff" was my childhood code word for, "I'm allergic to this and it makes my tongue swell up." Alas! In my adulthood I have mastered the exact things that I am allergic to and should avoid like the plague. While playing up the things that I can eat. Mainly beans, rice, and cheese. Although these days, I add a lot more Greek yogurt and salsa than would be previously acceptable to my childhood self.

Burrito w/ Pinto Beans, Quinoa, & Blackened Tilapia

Homemade Tortillas, Black Beans, Rice, and Enchilada Sauce Burritos

Burrito w/ Squash, Brown Rice, & Black Beans

Burrito w/ Pinto Beans, Quinoa, & Runny Egg

This runny egg and pinto beans burrito is a homemade classic with a fun and interesting twist of sweet potato quinoa and avocado dip. I have a tendency to turn absolutely anything and everything that I have lying around into a burrito. Although I also tend to make a lot of pinto beans and quinoa. So, it just so happens to work out well that all of those are Latin American-inspired. Feel free to mix and match in your own favorite ingredients, though. Burritos go with a wide variety of flavor profiles. I also really enjoy a good runny egg in a breakfast burrito!

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Pinto Beans

• 1 lbs. pinto beans ~2 c.
• 4 cloves garlic minced
• 1/2 yellow onion minced
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. cayenne pepper
• 2 tbsp. olive oil
• 4 bay leaves
• 2 limes juiced
• 5 c. water

Quinoa

• 1 sweet potato diced
• 2 cloves garlic minced
• 1/2 shallot minced
• 1 lime juiced
• 1 tbsp. olive oil
• dash salt
• dash pepper
• dash cumin
• dash coriander
• 1 ½ c. quinoa
• 3 c. water
• 1 ½ tomatoes diced
• 1/2 c. walnuts crushed

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c. Greek yogurt
• 2 c. walnuts
• 4 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/4 c. pinto beans
• 1/4 c. quinoa
• 1 tortilla shell
• splash water
• 1 egg
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• This Slow Cooker Pinto Beans w/ Bay Leaves & Lime recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
• Cook Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the egg later on.

  We're also intentionally holding off on the egg! It will need to be cooked after the tortilla is prepared so that the egg doesn't completely set and remains runny.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Remove from heat and set aside. It's best to cover so that it doesn't cool off to quickly. But this isn't entirely necessary.

Cook Egg

• Leave the skillet on medium heat and add oil.

  I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
• Crack egg into the pan.

  It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
• Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.

  You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
• Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!

Complete Burrito

• Carefully unwrap the burrito slightly and place the egg inside. Rewrap the burrito and squeeze slightly so that the egg begins to run.

  You don't have to break the yolk, but it will continue to cook inside of the warm burrito shell. So, if you don't, you might not get that runny egg! This will also be kind of messy and I recommend eating over a plate or wrapped in parchment paper or food storage wraps. I have a set of reusable beeswax wraps for this.
• Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. Before the egg cooks!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!