Huevos Rancheros Breakfast Wraps
2 Tbsp butter
1 onion, finely chopped
1 tsp chili powder
One 19-ounce can of black beans, drained
One 12-ounce can corn, drained
10 eggs, beaten
Salt and pepper, to taste
10 large tortillas
2 cups grated cheddar cheese
1 cup salsa
¼ cup chopped cilantro
1. Heat a large skillet over medium high heat and add the butter. When the butter has melted add the chopped onion and chili powder. Cook until the onion is soft and beginning to brown, about 8 minutes. Add drained black beans and corn, toss with onions, season to taste with salt and pepper. Add beaten eggs and cook, stirring constantly until eggs are cooked through, about 7 minutes. Remove from heat and season to taste with salt and pepper.
2. Tear off and stack 10 pieces of foil large enough that one of the tortillas can sit on it and not overlap the sides. Place one tortilla on the stack of foil, then place about ½ cup egg mixture in the middle of the tortilla, followed a spoonful of salsa, some grated cheese and a sprinkle of chopped cilantro. Wrap the tortilla around the filling, making sure it is fully enclosed, then wrap in foil. Repeat with all ingredients then place assembled wraps in your freezer.
To reheat: If you’re by a campfire place your wrapped burrito near the coals and carefully turn it until it’s fully thawed and crisp. If you have a frying pan handy remove the foil and place the wrap in a pan, cook until the outside is toasted and crisp and the inside is warm and gooey.