By Shona Bonewit
In a medium bowl, crack the eggs and whisk them together with salt and black pepper until they are well combined.
Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, pour the eggs into the skillet and scramble them by stirring gently. Cook until they are just set, about 3-4 minutes.
Transfer the scrambled eggs to a plate and set aside. In the same skillet, add the remaining tablespoon of oil and black beans. Heat the beans for about 2-3 minutes until warm.
Warm the flour tortillas in the microwave for about 20-30 seconds or until they are soft and pliable.
To each tortilla, add a portion of scrambled eggs, approximately 1/4 cup of cheese, and 1/4 cup of black beans. Top with salsa as desired.
Fold in the sides of the tortilla and then roll it up from the bottom to form a burrito. Repeat this process for the remaining tortillas.
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This Breakfast Mexican Vegetarian recipe is ready in 20 minutes and features flour tortillas, eggs, cheese and other delicious ingredients. Contains 350 calories total.
In a medium bowl, crack the eggs and whisk them together with salt and black pepper until they are well combined.
Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, pour the eggs into the skillet and scramble them by stirring gently. Cook until they are just set, about 3-4 minutes.
Transfer the scrambled eggs to a plate and set aside. In the same skillet, add the remaining tablespoon of oil and black beans. Heat the beans for about 2-3 minutes until warm.
Warm the flour tortillas in the microwave for about 20-30 seconds or until they are soft and pliable.
To each tortilla, add a portion of scrambled eggs, approximately 1/4 cup of cheese, and 1/4 cup of black beans. Top with salsa as desired.
Fold in the sides of the tortilla and then roll it up from the bottom to form a burrito. Repeat this process for the remaining tortillas.
Calories per Serving: 350
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