Black Bean Breakfast Burritos
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
Black Bean Breakfast Burritos. Serves 4
Four 10-inch (25 cm) flour tortillas
Canola or olive oil, for cooking
1 small onion, finely chopped
1 small thin-skinned potato, coarsely grated
1 1/2 cups (375 mL) cooked black beans,
or a 14 oz (398 mL) can, rinsed and drained
1/3 cup (80 mL) salsa
1 tsp (5 mL) chili powder
Salt and pepper to taste
4 to 6 large eggs
1/2 cup (125 mL) shredded cheddar
or crumbled feta cheese
1 avocado, sliced, or 1/2 cup guacamole
Fresh cilantro (optional)
Sour cream and extra salsa
- If you like, wrap your tortillas in foil and put them in a 300°f oven to warm as you make your filling.
- In a heavy skillet, heat a drizzle of oil over medium-high heat.
- Sauté the onion and potato for about 5 minutes, until soft and starting to turn golden.
- Add the beans, salsa, chili powder, and salt and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
- Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
- Stir the eggs around with a spoon or spatula to scramble them.
- Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
- Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro (if using).
- Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
- Serve warm, with extra salsa and/or sour cream.
Spicy black bean and scrambled egg burritos aren’t just for breakfast— these can be repurposed for a fast, inexpensive dinner, too. Chopped red pepper or corn would go well in these, as would a crumbled chorizo sausage, sautéed along with the onion. Wrapped up in its own package, a burrito makes a great meal to go.
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