By Brittanie Peterson
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Crack the 4 eggs into a bowl, season with salt and pepper, and whisk until well beaten.
Pour the eggs into the skillet and scramble them until fully cooked, about 4-5 minutes. Remove the eggs and set aside.
Warm the black beans in the same skillet until heated through, about 2-3 minutes. Remove and set aside.
Peel and slice the avocado.
Lay out each flour tortilla and divide the scrambled eggs, black beans, sliced avocado, shredded cheddar cheese, and salsa evenly among them.
Fold in the sides of the tortilla, then roll up to form a burrito. Repeat for each tortilla.
(Optional) Heat each burrito in a clean skillet over medium heat for 2-3 minutes per side until the outside is golden and crispy.
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By Brittanie Peterson
This Breakfast Mexican-American Burritos recipe is ready in 25 minutes and features large flour tortillas, eggs, black beans and other delicious ingredients. Contains 480 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Crack the 4 eggs into a bowl, season with salt and pepper, and whisk until well beaten.
Pour the eggs into the skillet and scramble them until fully cooked, about 4-5 minutes. Remove the eggs and set aside.
Warm the black beans in the same skillet until heated through, about 2-3 minutes. Remove and set aside.
Peel and slice the avocado.
Lay out each flour tortilla and divide the scrambled eggs, black beans, sliced avocado, shredded cheddar cheese, and salsa evenly among them.
Fold in the sides of the tortilla, then roll up to form a burrito. Repeat for each tortilla.
(Optional) Heat each burrito in a clean skillet over medium heat for 2-3 minutes per side until the outside is golden and crispy.
Calories per Serving: 480
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