This delicious breakfast burrito is packed with flavorful ranchero beans, fluffy scrambled eggs, roasted peppers, onions and lots of cheese.
One of my favorite parts of travel is hunting down great places to eat. Often the best finds aren’t large, flashy restaurants but small, cozy spots with memorable food, atmosphere and friendly service.
That was true for many stops along Abbot Kinney Boulevard in Venice, CA. Small shops and charming cafés line the street, offering inventive dishes that delight any food lover.
Two places stood out during my trip: The Butcher’s Daughter and Green Leaf Gourmet Chopshop. Both offer inspired menus and an atmosphere that makes you want to return again and again.
After enjoying a breakfast burrito at The Butcher’s Daughter, I came home determined to recreate it. The result: a satisfying, flavorful burrito perfect for busy mornings or a relaxed weekend brunch.
These burritos combine ranchero-style beans, soft scrambled eggs, roasted bell pepper and onion, and plenty of shredded Mexican-style cheese. They’re hearty, easy to assemble and taste great the next day.
To reheat leftovers without making them soggy, warm refrigerated burritos in a 350°F oven for up to 10 minutes. That helps keep the tortilla intact and the filling evenly heated.
Serve each burrito with sliced avocado and fresh cilantro for a simple, flavorful meal that brings a little of LA’s vibrant food scene into your kitchen.
Ranchero Beans Breakfast Burrito
Ingredients
- 6 habanero lime tortillas (or your preferred tortillas)
- 1 (15 oz) can ranchero beans, rinsed
- 6 eggs
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 tsp olive oil
- 1 tbsp butter
- 1 cup Mexican-style shredded cheese
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the sliced onion and red bell pepper, season with salt and pepper, and sauté about 10 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the skillet and set aside.
- In a separate medium skillet, melt the butter over medium-low heat. Whisk the eggs in a bowl, pour into the skillet, and gently stir with a soft spatula until softly scrambled and just set, about 4–5 minutes. Remove from heat and set aside.
- Using the same skillet you used for the vegetables, add the rinsed ranchero beans and warm them for 2–3 minutes, then remove from heat.
Assembling the Burrito
- Lay one tortilla flat on a clean work surface. Place a generous spoonful of scrambled eggs in the center, then add a tablespoon-sized scoop of warm beans and a portion of the sautéed onions and peppers. Sprinkle with shredded cheese.
- Fold the left and right sides toward the center, hold them down, then fold the bottom flap up over the filling. Finish by folding the top flap down to enclose the burrito. Keep the seam side down to help it stay closed. Garnish with fresh cilantro and serve with avocado and sour cream if desired.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
