Breakfast Burrito
Portions| 4
Prep Time|10 Minutes
Cooking Time|20 Minutes
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1 cup shredded cheese (cheddar or your favorite blend)
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 1 cup salsa (mild or spicy, depending on preference)
- 1/4 cup fresh coriander (cilantro), chopped
- 2 shallots, finely chopped
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 1 red pepper, diced
- 1/2 cup green chilies, chopped (canned or fresh)
- Salt and pepper to taste
- 1 tablespoon olive oil
Cooking directions
- Dice the avocado and red pepper, chop the shallots and coriander, and drain and rinse the black beans. Cut the lime into wedges.
- In a bowl, whisk the eggs with a pinch of salt and pepper.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the shallots and red pepper, and cook for about 2-3 minutes until softened.
- Pour in the beaten eggs and scramble until fully cooked. Remove from heat.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Lay each tortilla flat and spread a tablespoon of sour cream in the center.
- Divide the scrambled eggs evenly among the tortillas.
- Top each with black beans, diced avocado, green chilies, salsa, and shredded cheese. Sprinkle with chopped coriander.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top to enclose the filling. Serve the breakfast burritos with lime wedges on the side.
