Huevos Fresco Burrito

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TABASCO® Roasted Tomato Salsa

  • 3 tomatoes, sliced in half and roasted until lightly charred
  • 1/2 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 1 1/2 tablespoons salt
  • 2 tablespoons lime juice

Breakfast Burrito

  • 5 tablespoons butter
  • 12 large eggs, lightly beaten
  • 2 tablespoons heavy cream
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 2 cups shredded Cheddar cheese
  • 4 large flour tortillas, about 12 inches
  • 1 cup roasted red peppers, thinly sliced
  • 1 ripe avocado, peeled, pitted and cut into 1/4-inch-thick slices
  • 1 cup canned black beans


Prepare TABASCO® Roasted Tomato Salsa: Combine all ingredients in a food processor until chopped. Add salt and lime juice to taste. Set aside.

Prepare Breakfast Burrito: Melt butter in large skillet over medium heat. Add eggs, cream and TABASCO® Sauce; cook, stirring constantly until eggs are almost cooked. Stir in cheese; cook 1 minute longer.

Spoon eggs onto warmed tortillas; top with roasted red peppers, avocado slices and black beans. Serve with TABASCO® Roasted Tomato Salsa on side.

Serves 8.

Created by Chef Laurent Tourondel
BLT Market

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