My son is a big breakfast burrito fan, and I am giving it a shot. I made this pretty basic with ingredients that you may already have. 👩🏻🍳Ingredients:
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black or red beans. 1 Tbs chopped cilantro
1/4 teaspoon chili flakes. 1/4 tsp cumin
Salt and freshly ground black pepper
5 eggs 1/4 c milk
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
Directions:
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, cumin and red pepper flakes and cook until warmed through, another 3 minutes. Season with cilantro, salt and pepper and transfer to a dish.
Whisk together the eggs and milk, then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a 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 (or yogurt) 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.