Black Bean Breakfast Burrito Recipe
This Healthy Black Bean Breakfast Burrito Recipe features a hearty bean & hash brown filling with scrambled eggs, cheese, avocado and salsa rolled into whole wheat tortillas. This is a great healthy breakfast idea that can also be made ahead.
Ingredients
- 1 Tbsp (15 mL) extra virgin olive oil, divided
- 1 onion finely diced
- 1 medium red potato coarsely grated
- 14 oz (400 g) can no-salt-added black beans, drained
- 1/2 cup (125 mL) salsa
- 2 tsp (10 mL) chili powder
- 4 large eggs
- 4 whole grain tortillas 10 inches/25 cm each
- 1/2 cup (125 mL) shredded cheddar or Monterey Jack cheese
- 1 ripe avocado sliced
- 1/4 cup (60 mL) chopped fresh cilantro, for garnish (optional)
- Sour cream and extra salsa for serving (optional)
Instructions
- Heat 2 tsp (10 mL) oil in a skillet over medium heat. Cook the onion and potato for 5 minutes, until they are soft and start to turn golden brown.
- Add the beans, salsa and chili powder to the mix and cook for 3–5 minutes. Slightly mash part of the beans with a fork and cook until heated through. Then transfer everything to a bowl and set.
- In a medium-sized bowl, whisk together the eggs. Heat the remaining 1 tsp (5 mL) oil in the skillet. Add the whisked eggs and don't stir until they start to set at the bottom (30 seconds). Then stir the eggs carefully with a spatula to scramble them. Add scrambled eggs to the bean mixture.
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