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Breakfast Burrito

Breakfast Burrito


2 teaspoons canola oil
1 cup onion, diced
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans
1/4 teaspoon chili flakes (optional)
salt and pepper to taste
6 large eggs
1/3 cup shredded cheese
2 tablespoons butter
4 tortillas, burrito-size
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
1 large tomato, seeded and diced (optional)
  1 small avocado, cubed (optional)
  hot sauce (optional)

Cooking Instructions

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. Whisk together the eggs and stir in the cheese. In large skillet, melt butter over 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 serve.

Equipment List

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