Breakfast Burritos August 31, 2015 by Jill Foucre Leave a Comment Breakfast Burritos 2015-08-31 06:31:38 Serves 4 Print Ingredients 2 t. canola oil 1/2 small red onion, diced (1 cup) 1 red bell pepper, seeded and diced 1 cup drained, rinsed canned black beans, preferably low-sodium 1/4 t. chili flakes salt and freshly ground black pepper 4 eggs and 4 egg whites 1/3 cup (about 1 1/2-ounce) shredded pepper jack cheese cooking spray 4 (10-inch) whole-wheat tortillas (burrito-size) 1/4 cup reduced-fat sour cream 1/4 cup salsa 1 large tomato, (4 ounces) seeded and diced 1 small avocado (4 ounces), cubed hot sauce Instructions 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. 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. 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. By Judy Fitzgerald 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/