Behind the Recipes
Breakfast Burrito by Divya Gugnani
Makes 4 servings
INGREDIENTS:
2 teaspoon 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 to taste
4 eggs plus 4 egg whites
1/3 Cup 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 oz.) seeded and diced
1 small avocado (4 oz.), cubed
Hot sauce
PREPARATION:
1. Heat the canola oil in a large nonstick skillet over a medium-high heat. Add the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes.
2. Toss in black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season and transfer to a dish.
3. 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.
4. 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.
5. Season, to taste, with hot sauce. Roll up burrito-style and serve.
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