Name: Mexican Breakfast Burrito
Prep time: 10 min
Cook time: 18 min
Ingredients: 2 tsp Extra-virgin olive oil; ½ small Red onion (diced); ½ Red bell pepper (diced); ¼ tsp Ground cumin; ¼ tsp Chili powder; Salt; Black pepper; 4 Eggs (beaten); ¼ cup Black beans (rinsed and drained); ¼ cup Cheddar cheese (or pepper jack cheese, shredded); 2 large Whole wheat tortilla ((10-inch)); ½ Avocado (sliced); 1 TBSP Fresh cilantro (chopped optional garnish); ¼ cup Salsa (optional for serving); Hot sauce (optional for serving); 1 cup Fresh fruit (e.g. strawberries, bananas, and blueberries, washed and prepared as needed); 16 oz Orange juice (cold)

Mexican Breakfast Burrito

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Prep Time: 10

Cook Time: 18

Servings:

Calories: 516kcal

Ingredients

Mexican Breakfast Burrito

2 tsp Extra-virgin olive oil
½ small Red onion diced
½ Red bell pepper diced
¼ tsp Ground cumin
¼ tsp Chili powder
Salt
Black pepper
4 Eggs beaten
¼ cup Black beans rinsed and drained
¼ cup Cheddar cheese or pepper jack cheese, shredded
2 large Whole wheat tortilla (10-inch)
½ Avocado sliced
1 TBSP Fresh cilantro chopped optional garnish
¼ cup Salsa optional for serving
Hot sauce optional for serving

Fruit

1 cup Fresh fruit e.g. strawberries, bananas, and blueberries, washed and prepared as needed

Orange Juice

16 oz Orange juice cold

US Customary - Metric

Instructions

Prepare all ingredients as listed above.
In a nonstick skillet over medium heat, heat olive oil. Add red onion, and bell pepper. Sauté for 4–5 minutes until softened. Stir in cumin, chili powder, salt, and black pepper.
Pour in the eggs and black beans. Scramble until the eggs are firm. Remove from the heat.
Warm whole wheat tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
Portion the egg mixture onto the tortilla. Top with shredded cheese and avocado if using. Fold in the sides and roll up tightly.
Serve burritos with salsa, hot sauce, and chopped cilantro if desired, fruit and orange juice.

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