Breakfast Burritos

Elie Krieger’s recipe

  • 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 beans, preferably low-sodium
  • 1/4 teaspoon chili flakes
  • Salt and freshly ground black pepper
  • 8 eggs
  • 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, seeded and diced
  • 1 small avocado, cubed
  • Hot sauce

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 the eggs 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 and salsa, then layer with black bean mixture, scrambled eggs, diced tomato and avocado. Season, to taste, with hot sauce.

Roll up burrito-style and serve.

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Filed under Breakfast, dinner, lunch

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