Breakfast Burritos
Ingredients
- 4 soft tortillas wheat or gluten-free
Refried Black Beans
- 1 cup black beans
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- ¼ white onion minced
Sautéed Pepper and Onions Filling
- 1 tbsp extra-virgin olive oil
- 1 tsp chilli powder
- ½ cup salsa
- ½ tsp cumin
- 1 red bell pepper thinly sliced
- 4 eggs + 1 cup of egg whites beaten
Garnish
- 1 avocado sliced
- sriracha
Instructions
For the refried black beans
- In a small saucepan, heat 1 tablespoon of olive oil on medium heat.
- Add in garlic and 1/4 cup of minced onion and cook until onions have started to soften, approximately 5 minutes.
- Add black beans and stir to combine.
- Cook for another 5-7 minutes until black beans have begun to soften. Mash them to your desired consistency. (I like to leave some chunks!)
- Set aside.
For the sautéed peppers and onions
- In a pan, heat 1 tablespoon of olive oil on medium to high heat.
- Add in sliced pepper and sliced onion.
- Cook for about 10 minutes until they have softened. Set aside.
For the eggs
- Wipe the pan from the sauteed peppers and onions.
- Heat the pan and coat with non-stick cooking spray or a little butter.
- Pour egg mixture into the pan.
- Cook until eggs are scrambled.
- In each tortilla, pour 1 to 2 tablespoons of salsa. Divide black beans, pepper and onion mixture and eggs evenly.
- Top with sliced avocado and drizzle sriracha if desired. Fold tortilla shut.