By Brittanie Peterson
In a small frying pan, heat 1 tablespoon of olive oil over medium heat.
Crack the eggs into the pan, scrambling them with a spatula. Add salt and black pepper to taste.
Cook the eggs for about 2-3 minutes or until they're fully cooked and fluffy. Remove them from the pan and set aside.
In the same pan, add the black beans and warm them for about 1-2 minutes.
Lay the tortilla on a flat surface and sprinkle half of the shredded cheddar cheese over the center.
Spoon the cooked eggs over the cheese, followed by the warmed black beans.
Top the beans with the remaining cheese, salsa, and avocado.
Fold in the sides of the tortilla and then roll it tightly from the bottom to form a burrito.
Heat the burrito in the pan for an additional 2 minutes on each side to crisp up the tortilla and melt the cheese inside.
Remove from the pan and let it cool for a minute before serving. Slice in half if desired.
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This Breakfast Mexican Eggs recipe is ready in 15 minutes and features Large whole wheat tortilla, Eggs, Black beans and other delicious ingredients. Contains 480 calories total.
In a small frying pan, heat 1 tablespoon of olive oil over medium heat.
Crack the eggs into the pan, scrambling them with a spatula. Add salt and black pepper to taste.
Cook the eggs for about 2-3 minutes or until they're fully cooked and fluffy. Remove them from the pan and set aside.
In the same pan, add the black beans and warm them for about 1-2 minutes.
Lay the tortilla on a flat surface and sprinkle half of the shredded cheddar cheese over the center.
Spoon the cooked eggs over the cheese, followed by the warmed black beans.
Top the beans with the remaining cheese, salsa, and avocado.
Fold in the sides of the tortilla and then roll it tightly from the bottom to form a burrito.
Heat the burrito in the pan for an additional 2 minutes on each side to crisp up the tortilla and melt the cheese inside.
Remove from the pan and let it cool for a minute before serving. Slice in half if desired.
Calories per Serving: 480
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