By Krista McCabe
In a medium bowl, whisk together 6 large eggs with a pinch of salt and pepper until well combined.
In a medium saucepan over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped 1/2 small red onion and sauté until the onion becomes translucent, about 3-4 minutes.
Add the can of drained and rinsed black beans to the saucepan. Stir well to combine with the onions. Cook for another 2-3 minutes until heated through. Turn off heat and set aside.
In a non-stick skillet over medium heat, pour in the whisked eggs. Stir gently with a spatula and cook until the eggs are softly scrambled, about 3-5 minutes. Remove from heat.
Place one whole-wheat tortilla onto a flat surface. Spread 1 tablespoon of salsa in the center of the tortilla.
Spoon one-third of the black bean and onion mixture onto the tortilla, followed by one-third of the scrambled eggs, a few slices of avocado, 1 ounce of shredded cheddar cheese, and sprinkle with some chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up snugly from the bottom to form a burrito. Repeat with the remaining tortillas and ingredients to make three burritos.
Optional: In a clean skillet over medium heat, toast the burritos seam side down for 1-2 minutes on each side until golden brown and the cheese is melted.
Serve the burritos warm, with any remaining salsa on the side for dipping.
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This Breakfast Mexican Burrito recipe is ready in 25 minutes and features large eggs, black beans, drained and rinsed, whole-wheat tortillas and other delicious ingredients. Contains 450 calories total.
In a medium bowl, whisk together 6 large eggs with a pinch of salt and pepper until well combined.
In a medium saucepan over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped 1/2 small red onion and sauté until the onion becomes translucent, about 3-4 minutes.
Add the can of drained and rinsed black beans to the saucepan. Stir well to combine with the onions. Cook for another 2-3 minutes until heated through. Turn off heat and set aside.
In a non-stick skillet over medium heat, pour in the whisked eggs. Stir gently with a spatula and cook until the eggs are softly scrambled, about 3-5 minutes. Remove from heat.
Place one whole-wheat tortilla onto a flat surface. Spread 1 tablespoon of salsa in the center of the tortilla.
Spoon one-third of the black bean and onion mixture onto the tortilla, followed by one-third of the scrambled eggs, a few slices of avocado, 1 ounce of shredded cheddar cheese, and sprinkle with some chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up snugly from the bottom to form a burrito. Repeat with the remaining tortillas and ingredients to make three burritos.
Optional: In a clean skillet over medium heat, toast the burritos seam side down for 1-2 minutes on each side until golden brown and the cheese is melted.
Serve the burritos warm, with any remaining salsa on the side for dipping.
Calories per Serving: 450
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