Breakfast Burritos
Photography Courtesy culinary.net
Featured in Summer 2024
Ingredients
2 teaspoons canola oil
1 small red onion, diced
1 red sweet pepper, seeded and diced
1 14- to 15-ounce can black beans, drained and rinsed
¼ teaspoon red pepper flakes
Salt and black pepper
4 eggs
4 egg whites
½ cup shredded pepper jack cheese
Nonstick cooking spray
¼ cup sour cream
4 tortillas
¼ cup salsa
1 large tomato, seeded and diced
Instructions
- In a large skillet heat canola oil over medium heat. Add diced red onion and diced sweet pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and black pepper to taste.
- In a medium bowl whisk eggs and egg whites. Stir in cheese until combined. Spray a large skillet with cooking spray. Heat over low heat. Add egg mixture and scramble 3 minutes or until cooked through.
- Spread sour cream over tortillas. Spread salsa over sour cream. Spoon ¼ of the bean mixture over salsa on each tortilla. Spoon ¼ of the scrambled eggs over bean mixture on each tortilla. Top with diced tomatoes. Roll up tortillas. Makes 4 servings.
Recipe courtesy Culinary.net
