Ruby Wild Blend™ Breakfast Burrito

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  • Ruby wild blend breakfast burrito cut in half


  • 2 c. water
  • 1/2 T. ground cumin
  • Kosher salt and ground black pepper, to taste
  • 1/2 c. cilantro, chopped
  • 1/2 T. lime juice
  • 2/4 T. vegetable oil
  • 8 large eggs, beaten
  • 4 oz. cheddar cheese, grated
  • 1 c. salsa
  • 8, 8" tortillas


  1. In a pot, bring the water to a boil. Add InHarvest Ruby Wild Blend, cumin, salt and pepper. Simmer, covered, for 30 minutes or until all water is absorbed.
  2. Using a rubber spatula, fold in the cilantro and lime juice. Cover and hold until ready to assemble burritos.
  3. At service, wrap the tortillas in foil and heat in a 350°F oven for 15 minutes.
  4. While the tortillas are heating, on the stovetop, heat a large pan over medium-high heat. Add the vegetable oil. Add the eggs and cook, stirring, until cooked through.
  5. To build the burritos, place ½ c. cooked rice in the center of each tortilla and spread it out to the right and left edges. Top the rice on each tortilla with ¼ c. scrambled egg. Top the egg on each tortilla with ½ oz. cheese. Top the cheese on each tortilla with ⅛ c. salsa. Fold the bottom of each tortilla up and over the filling. Fold in the edges and roll up each burrito. Serve.

Recipe Yield: 8 burritos

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