Avocado-Egg Burrito with Charred Salsa

Avocado-Egg Burrito with Charred Salsa

Yield: 12 servings


  • 2 lb. roma tomatoes (8 medium), halved lengthwise
  • 2 jalapeño peppers, halved lengthwise
  • 8 oz. onion (1 large), coarsely chopped
  • 2 tbsp. canned chilies in adobo sauce
  • 1/4 cup cilantro leaves, packed
  • 4 oz. (1/2 cup) fresh lime juice
  • Salt and pepper, to taste
  • 1/2 cup butter
  • 4 oz. (1 cup) sweet red pepper, diced
  • 4 oz. (1 cup) sweet green pepper, diced
  • 2 oz. (1/2 cup) onion, finely chopped
  • 2 lb., 10 oz. eggs (24 large), beaten
  • 1 tsp. salt
  • 12 (12-inch size) house-made or purchased tortillas, kept warm
  • 4 large avocados, peeled, pitted and diced
  • 10 oz. (2 1/4 cup) pepper jack cheese, shredded
  • Sour cream, as needed

*If using frozen or liquid whole egg product.


  1. Char tomatoes, jalapeño and onions on a baking sheet under the broiler until skins are very dark; cool slightly.
  2. In blender, pulse charred vegetables, chilies in adobo, and cilantro until chunky. Stir in lime juice. Season with salt and pepper, to taste. Refrigerate if needed, until serving.
  3. In a large pan, sauté peppers and onion in butter until vegetables are soft, about 5 minutes.
  4. Whisk together eggs and salt. Pour egg mixture over vegetables in pan. Cook over medium-low heat, stirring occasionally, until soft curds form and no visible liquid egg remains.
  5. Divide and portion mixture onto the center of each tortilla. Sprinkle each with about 4 oz. avocado and 6 tablespoons cheese. Roll up tortillas. Garnish each with a dollop of sour cream and a spoonful of salsa. Repeat with remaining egg mixture. Serve immediately, with or without hash brown potatoes.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

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