By Sasha Gordanier
Heat 1 tsp of cooking oil in a skillet over medium heat.
Add 2 scrambled eggs to the skillet. Season with salt and pepper to taste, and cook until fully set, stirring occasionally.
Remove the scrambled eggs and set aside. In the same skillet, warm the black beans for 1-2 minutes.
Lay the whole-wheat tortilla flat on a clean surface. Place the scrambled eggs evenly across the center.
Top with black beans, shredded cheddar, salsa, and avocado slices, being careful to distribute evenly.
Fold the sides of the tortilla over the filling and then roll it up from the bottom, ensuring that the filling is securely wrapped.
Optionally, return the burrito to the skillet for 1-2 minutes per side to crisp up the tortilla.
Slice the burrito in half and serve warm.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Mexican Vegetarian recipe is ready in 15 minutes and features large whole-wheat tortilla, scrambled eggs, black beans and other delicious ingredients. Contains 412 calories total.
Heat 1 tsp of cooking oil in a skillet over medium heat.
Add 2 scrambled eggs to the skillet. Season with salt and pepper to taste, and cook until fully set, stirring occasionally.
Remove the scrambled eggs and set aside. In the same skillet, warm the black beans for 1-2 minutes.
Lay the whole-wheat tortilla flat on a clean surface. Place the scrambled eggs evenly across the center.
Top with black beans, shredded cheddar, salsa, and avocado slices, being careful to distribute evenly.
Fold the sides of the tortilla over the filling and then roll it up from the bottom, ensuring that the filling is securely wrapped.
Optionally, return the burrito to the skillet for 1-2 minutes per side to crisp up the tortilla.
Slice the burrito in half and serve warm.
Calories per Serving: 412
Your Rating:
