By Caitlin Howard
In a medium bowl, crack and beat the eggs until smooth. Season with salt and black pepper.
In a non-stick skillet, heat olive oil over medium heat. Pour in the beaten eggs and scramble until just set but still moist. Remove from heat.
In a small saucepan, heat the black beans over low heat until warmed through. Drain any excess liquid.
Lay the tortillas on a flat surface. In the center of each tortilla, divide the scrambled eggs, black beans, and shredded cheese.
Roll the tortillas tightly into burritos by folding in the sides and then rolling from the bottom up.
Place the burritos seam side down in the same skillet used for the eggs, searing each side over medium heat for about 1-2 minutes or until golden and crispy.
Serve the burritos with salsa on the side or drizzle some inside the burritos before wrapping them up.
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This Breakfast Mexican Eggs Quick Meals recipe is ready in 20 minutes and features large eggs, black beans, cheese and other delicious ingredients. Contains 520 calories total.
In a medium bowl, crack and beat the eggs until smooth. Season with salt and black pepper.
In a non-stick skillet, heat olive oil over medium heat. Pour in the beaten eggs and scramble until just set but still moist. Remove from heat.
In a small saucepan, heat the black beans over low heat until warmed through. Drain any excess liquid.
Lay the tortillas on a flat surface. In the center of each tortilla, divide the scrambled eggs, black beans, and shredded cheese.
Roll the tortillas tightly into burritos by folding in the sides and then rolling from the bottom up.
Place the burritos seam side down in the same skillet used for the eggs, searing each side over medium heat for about 1-2 minutes or until golden and crispy.
Serve the burritos with salsa on the side or drizzle some inside the burritos before wrapping them up.
Calories per Serving: 520
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