Black Bean Breakfast Burritos

Step 1

For the black beans: Add the bay leaves, cumin, oregano, smoked paprika, chile pepper, tomato paste, salt, water and black beans to the electric pressure cooker. Cook at high pressure for 27 minutes, let the pressure release naturally for 30 minutes and then manually release any remaining pressure. If the beans are undercooked, either bring the machine back to pressure and cook for an additional 2 to 3 minutes, then manually release the pressure to check again, or continue to cook the beans uncovered, on the SAUTE function if using an Instant Pot. Remove the chile pepper and bay leaves. If continuing with the burritos, drain 3 cups of beans and store the remaining beans in their liquid in the refrigerator or freezer. (The liquid would make a terrific, flavorful base for soup or chili.)

Step 2

For the burritos: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Crumble the chorizo into the skillet and saute until cooked through, 5 to 7 minutes — the timing will depend on the type of chorizo you use, but if you have an instant-read thermometer, cook it until the temperature registers 165 degrees. Transfer the chorizo to a plate.

Step 3

In a medium bowl, beat the eggs and season with salt and pepper, to taste. The chorizo may have rendered fat into the skillet. If it looks dry, however, add more oil as needed (about 1 tablespoon of fat total is good). Reduce the heat to medium. Pour the beaten eggs into the skillet, allow them set for a minute or 2, and then reduce the heat to medium-low to finish cooking. Remove the skillet from the heat.

Step 4

Have all the components at hand to assemble the burritos. Divide the cheese, chorizo, black beans and eggs evenly among the tortillas, keeping the filling in the lower half to two-thirds of the tortillas. For 8 burritos, aim for about 1/4 cup cheese, 3/4 ounce chorizo (the final yield of the cooked chorizo will vary, but when we tested with 9 ounces soy chorizo, it was about 6 ounces) and a bit shy of 1/2 cup black beans per burrito. Fold the sides of the burrito over the filling and then, starting with the side closest to you, roll it into a cylinder, tucking the filling and tortilla in as you go. At this point, the assembled burritos can be refrigerated or frozen.

Step 5

Thaw or briefly reheat the burritos as needed in the microwave. Remember that everything is cooked and you're just warming it through and crisping the outside. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Add 1 or 2 burritos to the skillet, seam side down. Cook until the tortilla is golden and crisp, rotating to brown on all sides. Repeat with as many more burritos as you want to cook, adding more oil as needed. Serve warm.