Joanne's Open-Faced Breakfast Burritos

Serves 8
Vegetarian

My friend Joanne is a frequent brunch guest at my house, and even though I am more than capable of making many impressive brunch dishes, this is the one she demands every time. Whether you want to spend a lazy Sunday lounging around the house, or you aim to impress a house full of hungry brunch guests, these Open-Faced Breakfast Burritos will get the job done. Also, you can prepare the eggs any which way you like. Usually, I love my eggs very softly scrambled, but sometimes I crave the luxurious ooziness of a bright yellow sunny-side-up yolk pierced with a piece of tortilla. It’s your call.

8 tortillas, any size, any flavor
about 2 cups of refried beans (canned is fine, or you can be a hero and make your own)
oil
½ large onion, sliced
a few cloves of garlic, cleaned and chopped
½ of a zucchini, cut into thin strips
½ of a bell pepper, cut into thin strips (I like bright red and orange peppers)
a few large mushrooms, sliced
a few handfuls of frozen or fresh corn kernels
salt & pepper
dried or fresh oregano
the hot sauce of your choice
4 or 5 limes, zest and juice
4 eggs
a few handfuls of shredded cheese
Garnish options: chopped avocado, chopped tomatoes, sour cream, lime wedges, salsa

Preheat your oven to 400°.

Spread a thin layer of refried beans on some tortillas, and put them aside.

Saute the onion, garlic, zucchini, bell pepper, mushrooms, and corn in the oil. Season them with the salt, pepper, a bunch of oregano, hot sauce, and the zest and juice of a few of the limes.

While the veggies cook, prepare your eggs any style.  (Check out some of my eggalicious videos for more instruction on how to prepare eggs in every imaginable way.)

Spoon a layer of cooked veggies on top of the tortillas. Top the veggies with the eggs. Top the eggs with some cheese, and pop everything into the oven, open-faced in order to melt the cheese.

While the cheese is melting, prepare your garnish. If you have them around, try mixing together chopped avocado, chopped tomato, chopped onion, a little hot sauce, salt, pepper, and a bunch of lime juice for a fresh avocado salsa. Delicious! Or, opt out for the garnish and enjoy!

Try serving this with my roasted breakfast veggies.