Air-Fried Chimichanga Breakfast Burrito
Equipment
- Brush for oil
- Plates for serving
Ingredients
- 2 large 10- to 12-inch flour tortillas (or gluten-free tortillas)
- ½ cup canned refried beans pinto or black
- 4 large eggs scrambled
- 4 corn tortilla chips crushed
- ½ cup grated dairy or non-dairy pepper jack cheese optional
- 12 pickled jalapeño slices
- 1 tablespoon vegetable oil or avocado oil
- Guacamole salsa, and dairy or non-dairy sour cream, for serving (optional)
Instructions
- Lay the tortillas on a work surface and divide the refried beans between them, spreading them in a rough rectangle in the center of each tortilla.
- Top the beans with scrambled eggs, crushed corn tortilla chips, grated cheese (if using), and pickled jalapeño slices.
- Fold one side of each tortilla over the fillings, then fold in each short side, and roll up the rest of the way like a burrito.
- Brush the outside of each burrito with vegetable oil or avocado oil.
- Preheat your air fryer to 350°F (175°C).
- Place the burritos in the air fryer, seam-side down, and cook until the tortillas are browned and crisp, and the filling is warm throughout, about 10 minutes.
- Transfer the chimichangas to plates and serve warm with guacamole, salsa, and sour cream, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these indulgent breakfast chimichangas with a light and fruity white wine such as Moscato or a sparkling Mimosa for a delightful brunch experience.Nutritional Information
Calories: 500 kcal | Carbohydrates: 48 g | Protein: 22 g | Fat: 24 g | Fiber: 8 g | Sugar: 1 g
