Air-Fryer Make-Ahead Breakfast Burritos
By Rebeccah MarstersPublished on April 20, 2022
Time
45 minutes
Yield
Makes 6 burritos
Ingredients
8 large eggs ¼ cup milk ⅛ teaspoon table salt 2 tablespoons extra-virgin olive oil, divided8 ounces frozen chopped kale or spinach, thawed and squeezed dry6 scallions, sliced thin1½ teaspoons ground cumin ½ teaspoon chili powder 1 (15-ounce) can black beans ¼ cup chopped fresh cilantro 2 tablespoons lime juice 6 (10-inch) 100 percent whole-wheat tortillas
Before You Begin
The number of burritos you can cook at one time will depend on the size of your air fryer. Serve with salsa, Greek yogurt, lime wedges, and hot sauce.
Instructions
- Whisk eggs, milk, and salt in large bowl until well combined. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs are just set, 2 to 4 minutes. Off heat, fold in kale. Transfer egg mixture to plate and wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add scallions, cumin, and chili powder and cook until fragrant, about 1 minute. Stir in beans and their canning liquid and cook, mashing beans with back of spoon, until mixture is heated through and thickened, 3 to 5 minutes. Off heat, stir in cilantro and lime juice. Season with salt and pepper to taste.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay tortillas on counter and spread bean mixture evenly across each tortilla, close to bottom edge. Top with egg-kale mixture. Working with 1 tortilla at a time, fold sides, then bottom of tortilla over filling, then continue to roll tightly into wrap.
- Arrange up to 4 burritos, seam side down, in air-fryer basket, spaced evenly apart. Place basket into air fryer; set temperature to 400 degrees; and cook until crisp, 5 to 8 minutes.
- Individually wrap remaining burritos in greased aluminum foil. Transfer to zipper-lock bags and freeze for up to 2 months. To bake from frozen, place foil-wrapped burritos into air-fryer basket. Place basket into air fryer; set temperature to 325 degrees; and cook until heated through, about 30 minutes, flipping burritos halfway through cooking. Let rest, wrapped in foil, for 5 minutes before serving. (Alternatively, frozen wrapped burritos can be thawed in refrigerator overnight and baked for about 15 minutes.)
Time
45 minutesYield
Makes 6 burritosIngredients
8 large eggs
¼ cup milk
⅛ teaspoon table salt
2 tablespoons extra-virgin olive oil, divided
8 ounces frozen chopped kale or spinach, thawed and squeezed dry
6 scallions, sliced thin
1½ teaspoons ground cumin
½ teaspoon chili powder
1 (15-ounce) can black beans
¼ cup chopped fresh cilantro
2 tablespoons lime juice
6 (10-inch) 100 percent whole-wheat tortillas
Ingredients
8 large eggs
¼ cup milk
⅛ teaspoon table salt
2 tablespoons extra-virgin olive oil, divided
8 ounces frozen chopped kale or spinach, thawed and squeezed dry
6 scallions, sliced thin
1½ teaspoons ground cumin
½ teaspoon chili powder
1 (15-ounce) can black beans
¼ cup chopped fresh cilantro
2 tablespoons lime juice
6 (10-inch) 100 percent whole-wheat tortillas
Ingredients
8 large eggs
¼ cup milk
⅛ teaspoon table salt
2 tablespoons extra-virgin olive oil, divided
8 ounces frozen chopped kale or spinach, thawed and squeezed dry
6 scallions, sliced thin
1½ teaspoons ground cumin
½ teaspoon chili powder
1 (15-ounce) can black beans
¼ cup chopped fresh cilantro
2 tablespoons lime juice
6 (10-inch) 100 percent whole-wheat tortillas
Why This Recipe Works
Though the filling is made in a skillet, shaped burritos can be warmed in the air fryer from refrigerated or frozen. Unlike the microwave, the air fryer heats evenly, so there are no soggy or cold bits. While store-bought breakfast burritos often rely on greasy meat for bulk and flavor, we fill our burrito with more nutritious refried black beans and added frozen chopped kale to our fluffy scrambled eggs. To build a flavorful base for the beans, we sautéed aromatic scallions, cumin, and chili powder. We added our beans, mashing them while they cooked, to create a cohesive mixture. To freeze the burritos, wrap each one in foil.
Before You Begin
The number of burritos you can cook at one time will depend on the size of your air fryer. Serve with salsa, Greek yogurt, lime wedges, and hot sauce.
Instructions
- Whisk eggs, milk, and salt in large bowl until well combined. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs are just set, 2 to 4 minutes. Off heat, fold in kale. Transfer egg mixture to plate and wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add scallions, cumin, and chili powder and cook until fragrant, about 1 minute. Stir in beans and their canning liquid and cook, mashing beans with back of spoon, until mixture is heated through and thickened, 3 to 5 minutes. Off heat, stir in cilantro and lime juice. Season with salt and pepper to taste.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay tortillas on counter and spread bean mixture evenly across each tortilla, close to bottom edge. Top with egg-kale mixture. Working with 1 tortilla at a time, fold sides, then bottom of tortilla over filling, then continue to roll tightly into wrap.
- Arrange up to 4 burritos, seam side down, in air-fryer basket, spaced evenly apart. Place basket into air fryer; set temperature to 400 degrees; and cook until crisp, 5 to 8 minutes.
- Individually wrap remaining burritos in greased aluminum foil. Transfer to zipper-lock bags and freeze for up to 2 months. To bake from frozen, place foil-wrapped burritos into air-fryer basket. Place basket into air fryer; set temperature to 325 degrees; and cook until heated through, about 30 minutes, flipping burritos halfway through cooking. Let rest, wrapped in foil, for 5 minutes before serving. (Alternatively, frozen wrapped burritos can be thawed in refrigerator overnight and baked for about 15 minutes.)
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