Recipe Du Jour [Egg and Bean Breakfast Burrito]
Egg and Bean Breakfast Burrito
Ingredients:
2 teaspoons canola oil.
1 cup black beans (organic, drained).
1 cup red onion (diced).
1 red bell pepper (diced).
¼ teaspoon chili flakes.
4 eggs and 4 egg whites.
½ cup shredded pepper Jack cheese.
4 whole wheat tortillas (10-inch size).
¼ cup fat-free sour cream.
¼ cup fresh salsa.
1 small avocado (cubed).
1 large tomato (diced).
Nonstick cooking spray.
Ground black pepper and salt.
Hot sauce (optional).
Directions:
Heat your oil in a nonstick skillet over medium-high heat. Cook your peppers and onions until the onions are soft and peppers are a bit charred. Add your organic black beans and red pepper flakes, cook for 3 more minutes. Sprinkle your salt and pepper, transfer to a serving dish.
Whisk the eggs and additional egg whites, stir in the cheese once whisked. Spray your skillet with cooking spray and reheat the skillet. Reduce heat to low and add eggs, scrambling until cooked. Spread one tablespoon of sour cream and salsa onto each tortilla, then layer with ¼ of the black bean mixture, ¼ of the scrambled eggs, some diced tomato and ¼ of the avocado. Roll into a burrito. Add hot sauce if desired.
Ingredients:
2 teaspoons canola oil.
1 cup black beans (organic, drained).
1 cup red onion (diced).
1 red bell pepper (diced).
¼ teaspoon chili flakes.
4 eggs and 4 egg whites.
½ cup shredded pepper Jack cheese.
4 whole wheat tortillas (10-inch size).
¼ cup fat-free sour cream.
¼ cup fresh salsa.
1 small avocado (cubed).
1 large tomato (diced).
Nonstick cooking spray.
Ground black pepper and salt.
Hot sauce (optional).
Directions:
Heat your oil in a nonstick skillet over medium-high heat. Cook your peppers and onions until the onions are soft and peppers are a bit charred. Add your organic black beans and red pepper flakes, cook for 3 more minutes. Sprinkle your salt and pepper, transfer to a serving dish.
Whisk the eggs and additional egg whites, stir in the cheese once whisked. Spray your skillet with cooking spray and reheat the skillet. Reduce heat to low and add eggs, scrambling until cooked. Spread one tablespoon of sour cream and salsa onto each tortilla, then layer with ¼ of the black bean mixture, ¼ of the scrambled eggs, some diced tomato and ¼ of the avocado. Roll into a burrito. Add hot sauce if desired.
