Description
Cactus and Egg Burrito – A hearty Mexican breakfast classic made with tender nopales (cactus paddles), fluffy scrambled eggs, tomato, onion, and jalapeño, all wrapped in a warm flour tortilla. Simple, wholesome, and ready in under 25 minutes, this burrito is portable enough for busy mornings yet comforting enough for a weekend brunch. Serve with your favorite salsa for an authentic touch.
Ingredients
Scale
- 2 tablespoons cooking oil
- ¼ cup white onion, sliced
- 1 Roma tomato, chopped
- 1 cup cooked cactus, chopped
- 1 large jalapeño, stem and seeds removed, chopped
- 4 large eggs, beaten
- 2 tablespoons fresh cilantro, chopped
- ¼ teaspoon black pepper
- 2 large flour tortillas for burritos
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes or until onion begins to soften. Add tomato, cactus and jalapeño. Season with salt and stir until tomato begins to fall apart; about 7 minutes.
- Pour in eggs and fold ingredients together until eggs begin to set. Stir in cilantro, black pepper and adjust salt if needed. When eggs have set, remove from heat.
- Warm tortillas over a large skillet or comal. When tortillas are soft enough to roll, remove from skillet. Add egg mixture on the center of each tortilla, tuck in the sides and roll. Return to hot skillet, seam side down, until golden brown spots appear. Serve with your favorite salsa.