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Breakfast Burrito



  • 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


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.