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Mexican Burrito

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 756kcal

Ingredients

Mexican Breakfast Burrito

  • 2 tsp Extra-virgin olive oil
  • ½ cup Red onion diced
  • ½ Red bell pepper diced
  • ¼ tsp Ground cumin
  • ¼ tsp Chili powder
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs beaten
  • ¼ cup Black beans rinsed and drained
  • 2 large Whole wheat tortilla 10-inch
  • ¼ cup Cheddar cheese or pepper jack cheese, shredded
  • 1 Avocado sliced
  • 1/2 cup Salsa optional for serving
  • Hot sauce optional for serving
  • Sour cream optional for serving

Passionfruit

  • 1 Passionfruit ripe sliced
  • 1 Avocado sliced

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare ingredients as instructed.
  • Sauté vegetables: In a nonstick skillet over medium heat, heat olive oil. Add onion and bell pepper and sauté for 4–5 minutes until softened. Stir in cumin, chili powder, salt, and black pepper.
  • Cook eggs and beans: Pour in the beaten eggs and black beans. Scramble until eggs are firm. Remove from heat.
  • Warm tortillas: Heat tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
  • Assemble burritos: Portion the egg and beans onto the tortilla. Top with shredded cheese and avocado. Fold in sides and roll tightly. Cut in half.
  • Serve the burritos with optional salsa, sour cream, hot sauce. Serve alongside passionfruit and avocado and orange juice.

Nutrition

Calories: 756kcal | Carbohydrates: 67g | Protein: 25g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 341mg | Sodium: 680mg | Potassium: 2083mg | Fiber: 23g | Sugar: 31g | Vitamin A: 3227IU | Vitamin C: 189mg | Calcium: 242mg | Iron: 5mg