By Ebenezer Obiri
In a medium bowl, crack the eggs and add salt and black pepper. Whisk until well combined.
In a skillet, heat olive oil over medium heat. Once hot, add the whisked eggs and scramble them until fully cooked, about 5-7 minutes.
While the eggs are cooking, rinse and drain the black beans if using canned beans, and set aside.
Chop the green onions and set aside for topping.
Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.
Assemble the burritos: Start with a warm tortilla, add a portion of scrambled eggs (about 1/4 of the mixture per burrito), followed by black beans, a sprinkle of shredded cheddar cheese, a few spoonfuls of salsa, and chopped green onions.
Fold in the sides of the tortilla and roll it up tightly from the bottom up. Repeat for the remaining tortillas.
Slice the burritos in half and serve with sliced avocado on the side.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features large flour tortillas, large eggs, shredded cheddar cheese and other delicious ingredients. Contains 520 calories total.
In a medium bowl, crack the eggs and add salt and black pepper. Whisk until well combined.
In a skillet, heat olive oil over medium heat. Once hot, add the whisked eggs and scramble them until fully cooked, about 5-7 minutes.
While the eggs are cooking, rinse and drain the black beans if using canned beans, and set aside.
Chop the green onions and set aside for topping.
Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.
Assemble the burritos: Start with a warm tortilla, add a portion of scrambled eggs (about 1/4 of the mixture per burrito), followed by black beans, a sprinkle of shredded cheddar cheese, a few spoonfuls of salsa, and chopped green onions.
Fold in the sides of the tortilla and roll it up tightly from the bottom up. Repeat for the remaining tortillas.
Slice the burritos in half and serve with sliced avocado on the side.
Calories per Serving: 520
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