A delicious and filling breakfast burrito made with scrambled eggs, black beans, fresh vegetables, and cheese wrapped in a flour tortilla.
breakfastVegetarianhigh-protein
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
For the Scrambled Eggs
For the Filling
For Assembly
Instructions
Preparation
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
Heat olive oil in a large non-stick skillet over medium heat. Pour in egg mixture and cook, stirring occasionally, until eggs are set but still slightly creamy, about 3-4 minutes. Remove from heat and set aside.
In a small bowl, combine diced tomatoes, red onion, cilantro, and lime juice to make a quick pico de gallo.
Warm the black beans in a small saucepan.
Warm tortillas slightly to make them more pliable (about 20 seconds in microwave or 10 seconds in a dry skillet).
Assembly
Lay a tortilla flat
Spread 30g (2 tbsp) sour cream in the center
Add ¼ of the scrambled eggs
Top with ¼ of the black beans
Add ¼ of the pico de gallo
Sprinkle ¼ of the cheese
Add ¼ of the sliced avocado
Add hot sauce if desired
Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go.