Breakfast Burritos

Breakfast Burritos
Serves 4
  1. 2 t. canola oil
  2. 1/2 small red onion, diced (1 cup)
  3. 1 red bell pepper, seeded and diced
  4. 1 cup drained, rinsed canned black beans, preferably low-sodium
  5. 1/4 t. chili flakes
  6. salt and freshly ground black pepper
  7. 4 eggs and 4 egg whites
  8. 1/3 cup (about 1 1/2-ounce) shredded pepper jack cheese
  9. cooking spray
  10. 4 (10-inch) whole-wheat tortillas (burrito-size)
  11. 1/4 cup reduced-fat sour cream
  12. 1/4 cup salsa
  13. 1 large tomato, (4 ounces) seeded and diced
  14. 1 small avocado (4 ounces), cubed
  15. hot sauce
  1. Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
  2. Whisk together the eggs and egg whites and then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
  3. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season to taste with hot sauce. Roll up burrito-style and serve.
Adapted from The Food You Crave, Ellie Krieger 2008
Adapted from The Food You Crave, Ellie Krieger 2008
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.