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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and drain pinto beans. | 2. Add to large skillet and mash. | 3. Heat over medium to medium-low heat. | 4. Add chicken bouillon. | 5. Add water to bring to the consistency you desire. | 6. Once beans are simmering, add eggs. | 7. Break eggs and gently fold into beans. | 8. Continue to cook and fold eggs into beans. Do not beat eggs into beans. | 9. Cook until eggs are set to your liking. | 10. Remove from heat. | 11. Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear. | 12. Remove tortilla to a sheet of waxed paper. | 13. Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla. | 14. Sprinkle with ground pepper. | 15. Add grated cheese. | 16. Fold burrito style. | 17. Serve immediately or package for breakfasts or lunches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	2 1/2		canned rinsed drained	-	-	-	-
egg	12			858.0	4.32	75.36	57.06
chicken bouillon granule	4	teaspoons		201.7333	0.0	44.88	1.1333
water				-	-	-	-
flour tortilla	12			-	-	-	-
monterey jack cheese	8	ounces	grated	201.7333	0.0	44.88	1.1333
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.