Breakfast Burrito

Ingredients

2 teaspoons canola oil

1/2 small red onion, diced (1 cup)

1 red bell pepper, seeded and diced

1 cup drained, rinsed canned black beans, preferably low-
sodium

1/4 teaspoon chili flakes
Salt and freshly ground black pepper

4 eggs and 4 egg whites

1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
Cooking spray

4 (10-inch) whole-wheat tortillas (burrito-size)

1/4 cup reduced-fat sour cream

1/4 cup salsa

1 large tomato, (4 ounces) seeded and diced

1 small avocado (4 ounces), cubed
Hot sauce


Directions


Heat the canola oil in a large nonstick skillet over a medium-
high heat. Cook the onions and peppers until onions are
softened and peppers are slightly charred, about 8 minutes.

Add black beans and red pepper flakes and cook until
warmed through, another 3 minutes.

Season with salt and
pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the
cheese. Spray the skillet with cooking spray, and reheat the
skillet over a medium heat.

Reduce heat to low and add eggs,
scrambling until cooked through, about 3 minutes.

Spread
each tortilla with 1 tablespoon each sour cream and salsa,
then layer with 1/4 of the black bean mixture, 1/4 of the
scrambled eggs, some diced tomato and 1/4 of the avocado.

Season, to taste, with hot sauce. Roll up burrito-style and
serve.

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