2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon crushed red pepper
2 tablespoons chopped fresh cilantro
1 tablespoon minced onion
1 teaspoon salt
1 teaspoon ground black pepper
1 (10 ounce) package frozen burrito-style breakfast burrito mix
1 (2 ounce) can sliced mushrooms, drained
1 (15 ounce) can chicken broth
1 (16 ounce) can whole kernel corn, drained
1 (8 ounce) can diced green chile peppers, drained
1 (3 ounce) can sliced, black olives, cooked (optional)
2 (9 inch) flour tortillas
Heat olive oil in a large skillet over medium high heat. Cook garlic and red pepper in a very long time, stirring frequently. Stir in cilantro, onion, salt, and pepper. Combine eggs, mushrooms, chicken broth, etc.
When the mixture begins to thicken, stir in the corn and green chiles. Gradually add the flour. Gradually stir in the green olives.
Pour the mixture into the skillet and mix together well. Sear the burrito sides and bottom. Place the tortillas in the skillet.
Heat the oil in a large skillet over medium high heat. Add the flour tortillas and cook over medium heat for an additional 5 minutes, or until lightly browned. Drain the burritos on paper towels.