Savory Breakfast Burrito

Cook protein (bacon, sausage, or ground meat) in a large skillet over medium-high heat until browned; remove and chop into bite-sized pieces. Drain excess fat if needed.

In the same skillet, sauté diced onion or chosen vegetable with 1/2 tbsp olive oil over medium heat until soft, about 4 minutes. Season lightly with salt and pepper.

Warm the cooked pinto beans in a small pot or in the skillet while the vegetables cook; drain any excess liquid.

In a medium bowl, whisk together 4 beaten eggs with a pinch of salt and black pepper.

Wipe the skillet clean or add remaining 1/2 tbsp oil if very dry. Pour in beaten eggs and cook over medium heat, stirring gently with a spatula, until soft curds form but eggs are still slightly wet, about 3 minutes.

Lay one warmed flour tortilla flat on a work surface. Arrange filling components in a horizontal line across the lower third of the tortilla: eggs, cooked protein, sautéed vegetables, beans, and shredded cheese.

Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides, and roll tightly toward the top to seal. Repeat with the second tortilla.

Heat 1/2 tbsp oil in the skillet over medium-high heat. Place each burrito seam-side down in the hot skillet and press gently with a spatula for 1–2 minutes per side to warm and lightly crisp the exterior.

Transfer to a plate and serve immediately. Drizzle with hot sauce or salsa if desired.