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Breakfast Burrito
From CAIRN HOUSE BED & BREAKFASTIngredients
- 2 tsps Canola oil
- ½ small red onion diced (1 cup)
- 1 red bell pepper seeded and diced
- 1 cup drained rinsed canned black beans
- ¼ tsp chili flakes
- Salt and pepper
- 4 eggs and 4 egg whites
- 1/3 cup shredded pepper Jack cheese
- Cooking spray
- 4 (10 inch) whole wheat tortillas (burrito-size)
- ¼ cup reduced fat sour cream
- ¼ cup salsa
- 1 large tomato, seeded and diced
- 1 small avocado cubed
- Hot sauce if desired
Directions
Heat the oil over medium high heat. Cook onions and peppers until onions softened and peppers slightly charred, about 8 minutes. Add beans and perrer flakes and cook until warmed through, another 3 minutes. Season with sald and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in cheese. Reheat skilled 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 ¼ of black bean mixture, ¼ scrambled eggs, some diced tomatoe and ¼ avocado. Season, to taste with hot sauce. Roll up burrito style and serve.