Breakfast Burrito
Rabu, 06 November 2019
Ingredients
2 teaspoons canola oil
1/2 small red onion,
diced (1 cup)
1 red bell pepper, seeded
and diced
1 cup drained, rinsed
canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground
black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2
ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat
tortillas (burrito size)
1/4 cup reduced fat-free
sour cream
1/4 cup salsa
1 large tomato, (4
ounces) seeded and diced
1 small avocado (4
ounces), cubed
Hot sauce
METHODS :
1. Heat the canola oil in
a large nonstick skillet over a medium-high heat. Cook the onions and peppers
until onions are softened and peppers are slightly charred, about 8 minutes.
Add black beans and red pepper flakes and cook until warmed through, another 3
minutes. Season with salt and pepper and transfer to a dish
2. Whisk together the
eggs and egg whites then stir in the cheese. Spray the skillet with cooking
spray, and reheat the skillet over a medium heat. Reduce heat to low and add
eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla
with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black
bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the
avocado. Season, to taste, with hot sauce. Roll up burrito-style and ready to
serve.