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Burrito w/ Pinto Beans, Spanish Rice, & Runny Egg, Esmérelda

Burrito w/ Pinto Beans, Mexican Rice, & Runny Egg

This Mexican Rice Burrito consists of habanero & yellow onion pinto beans, flaming jade & mariachi pepper Mexican rice, runny egg, and avocado dip with Greek yogurt, walnuts, and avocados.
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Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine Latin American, Mexican
Servings 1 serving

Equipment

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

Ingredients
  

Refried Beans

  • 5 habaneros minced
  • 1/4 yellow onion minced
  • 3 cloves garlic minced
  • dash cumin
  • dash coriander
  • dash smoked paprika
  • dash salt
  • dash pepper
  • 2 tbsp. olive oil
  • 4 bay leaves
  • 1 lbs. pinto beans ~2 c.
  • 5 c. water

Mexican Rice

  • 2 flaming jade peppers diced
  • 2 mariachi peppers diced
  • 1 medium tomato diced
  • 1/4 yellow onion diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • dash cumin
  • dash coriander
  • dash smoked paprika
  • dash salt
  • dash pepper
  • 2 tsp. olive oil
  • 1 c. long grain white rice
  • 2 c. water (or vegetable broth)

Avocado Dip

  • 3 avocados
  • 3 cloves garlic
  • 3 limes juiced
  • 3/4 c. Greek yogurt
  • 1 c. walnuts
  • 2 tbsp. olive oil
  • dash salt
  • dash pepper

Burrito

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

Instructions
 

Prepare Ingredients

  • Cook Slow Cooker Pinto Beans w/ Habaneros & Garlic. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes 8 hours in a crock pot.
  • Mexican Rice w/ Flaming Jade & Mariachi Peppers. 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 Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. 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 dip of choice.
  • 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!