Inspired by the bold, saucy flavors of Los Angeles-style burritos, this easy recipe features smoked lamb, beans, and melted cheese for a satisfying, savory dish.
Cut
Lamb Shoulder Chops
Cook
Stovetop
Serves
6
Prep time
10 Minutes
Cook time
30 minutes or less
Level
Basic
Print recipe
Lamb Breakfast Burritos

Ingredients

  • 2 cups cooked Atkins Ranch Smoked Lamb Shoulder
  • 4 large eggs
  • 1 Tbsp cooking oil
  • 1 medium finely diced onion
  • 1 small finely diced red pepper
  • 1 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • Salt & pepper to taste
  • 1 15-ounce can black or pinto beans
  • 1 large diced tomato
  • 2 tsp lime juice
  • Hot sauce (optional)
  • 6 10-inch flour tortillas
  • 2 cups shredded Monterey Jack cheese

Method

  1. In a large skillet, add whisked eggs and scramble to desired doneness. Set aside.
  2. Using same skillet, add oil, onion & bell pepper and sauté over medium heat until vegetables are soft, approximately 3 minutes.
  3. Add lamb, sprinkle with spices, and season with salt and pepper.
  4. Add beans, including the liquid, along with the tomato and simmer. Stir until the liquid has fully evaporated. Turn off heat when mixture starts to sizzle. Add lime juice and more salt & pepper to taste as needed.
  5. In each tortilla, sprinkle cheese across the center of the tortillas leaving a 1-inch border. Top with 1/6 of the meat & bean mixture, 1/6 of the scrambled eggs, and another layer of sprinkled cheese. Add a dash of hot sauce, if using.
  6. Fold each tortilla into a burrito.
  7. Heat a nonstick skillet to medium. Place each burrito seam side down. Cook and rotate until golden on all sides, approximately 3 to 5 minutes.

Hints & Tips
Burritos can be prepared in advance and refrigerated or frozen until ready to cook and serve. To store before cooking, wrap burritos in foil. To thaw, remove foil, wrap each burrito in a damp paper towel, and microwave until warm, 1 to 4 minutes. Remove the towel and follow step 6 to complete cooking.