This recipe looks a lot more complicated than it actually is. It’s one of my faves, and it comes together in just a few minutes especially if you pre-chop your veggies on the weekend. Don’t let the name fool you; these breakfast burritos are great at dinner time too!
Bonus: Starting your day with a dose of protein, veggies, and healthy fat will keep you feeling full and satisfied! Feel free to add a side dish of half a cup of berries as a great low carb optional healthy boost. ?
- 1 tbsp olive oil
- ½ cup diced onion
- ½ seeded & diced medium red or yellow bell pepper
- ½ cup drained & rinsed canned blacked beans
- Dash chili flakes
- 2 eggs + 2 egg whites
- 1 oz. goat’s milk cheese, cubed (optional)
- 2 tbsp salsa
- ½ cup tomatoes, diced
- ½ avocado, cubed
- Your choice of burrito wrapper: gluten-free tortilla or large lettuce/collard leaves
- Your favorite hot sauce (I love pico or chili garlic sauce)
Heat the oil in a skillet over medium-high heat. Cook the onions and peppers until soft and slightly caramelized. Add beans and pepper flakes and cook until warmed through 3-4 minutes.
While the veggies are cooking, in a medium bowl whisk the eggs and egg whites, and then add the cheese.
When the veggies are heated through, transfer to a dish and, if necessary, spray the skillet with non-stick spray. Pour in the eggs and scramble, about 3-4 minutes. Remove from heat.
To serve, spread each tortilla or lettuce leaf with some salsa, and then layer each with half of the black bean mixture, half the eggs, and half the tomato and avocado. Season with hot sauce. Roll up your tortilla or lettuce leaf like a burrito and enjoy!