Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy--this will ensure a thick sauce that won't make the burrito soggy.
1/2 cup chopped onion
3 large plum tomatoes, sliced
2 tablespoons plus 1 teaspoon olive oil, divided
1/2 chipotle chile canned in adobo sauce, chopped
1 tablespoon adobo sauce
1/2 cup water
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (14-ounce) can lower-sodium black beans, drained
6 large eggs, lightly beaten
6 (8-inch) multigrain tortillas
6 (1/2-inch-thick) slices avocado
2 tablespoons chopped fresh cilantro
How to Make It
Toss onion and tomato with 1 tablespoon olive oil. Place on baking sheet; broil 8 to 10 minutes or until tomatoes are lightly charred around the edges, turning once. Transfer to a blender; add chile and adobo sauce. Pulse until coarsely pureed.
While tomato and onion roast, combine 1/2 cup water, lime juice, chili powder, salt, cumin, black beans, and 1 tablespoon olive oil in a medium saucepan over medium-high heat. Reduce heat, and simmer about 10 minutes or until beans are very tender. Partially mash bean mixture; cool to room temperature.
Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add eggs; cook 3 to 4 minutes or until eggs are soft and beginning to set, stirring frequently. Remove pan from heat.
Place tortillas on a work surface. Spread bottom third of each tortilla with 2 1/2 tablespoons bean mixture. Divide eggs evenly over beans. Top eggs with 2 tablespoons each tomato sauce, 1 avocado slice, and 1 teaspoon cilantro. Roll up, jelly-roll style.
To freeze: Wrap each burrito in plastic wrap; place burritos in a large plastic freezer bag. Store for up to 3 months.
To heat: Unwrap burritos; rewrap with a paper towel. Microwave at HIGH 3 to 4 minutes, turning once halfway through cooking.