Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light September 2015


Credit: Jennifer Causey; Styling: Kira Corbin

Recipe Summary

45 mins
45 mins
Serves 6 (serving size: 1 burrito)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • 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.

Nutrition Facts

299 calories; fat 14.3g; saturated fat 2.8g; mono fat 7.9g; poly fat 2g; protein 13g; carbohydrates 32g; fiber 6g; cholesterol 186mg; iron 3mg; sodium 552mg; calcium 107mg.