Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
20 Mins
Total Time
20 Mins
4 servings (serving size: 1 burrito)

Serve with a salad of fresh spinach, sliced red onion, and cubed cantaloupe.

How to Make It

Step 1

Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.

Step 2

Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.

Step 3

Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.

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Ratings & Reviews

Gordon17's Review

July 07, 2012

rkdallas's Review

May 17, 2011
I really liked this one. We like to eat breakfast for dinner alot, so thats when I served this. I actually like the radish relish. I think it would have been too mushy otherwise, so the radish gave the burrito some crunch. I did use turkey sausage instead of pork, and I used 8oz instead.

ChefAmandaLynn's Review

May 05, 2011
I'm always up for trying something new, but this odd combination of ingredients just didn't meld well. The rasdish slaw did not go well with eggs and sausage. The egg, sausage, and bean mixture did turn out to be good breakfast leftovers with a little Tabasco, but skip the radish/onion mixture. We did like the cantalope spinach salad however.