Black Bean Breakfast Burritos
Breakfast just got a whole lot better with these breakfast burritos! Not only are they delicious and nutritious, but they are great for meal prep and an excellent way to fuel your mornings!
Yields 3 Burritos | Total Time 30 Minutes
Ingredients
6 pasture-raised eggs
1 large handful fresh spinach
1/2 red bell pepper - finely chopped
1/2 medium onion - finely chopped
2 tbsp extra-virgin olive oil
1/2 cup canned organic black beans - rinsed and drained
3 tbsp Kite Hill almond ricotta or raw goat cheese
1 small handful cilantro
Hot sauce to taste
2-3 burrito sized Siete tortillas
1 avocado - mashed
Preparation
Place a medium non-stick skillet onto medium heat and add in one tablespoon of the olive oil. Add in the bell pepper and onion and saute for 2-3 minutes, or until translucent. Add in the spinach and cook for another minute, or until just wilted. Transfer to a large bowl.
Crack and whisk the eggs into a bowl and season with salt & pepper. Add the remaining olive oil to the pan and set to medium-low heat.
Add the eggs to the pan and cook until lightly scrambled. Transfer the eggs into the bowl with the sauteed veggies, along with the black beans, cheese, cilantro, and hot sauce. Mix to combine and adjust for seasoning.
Place the largest non-stick skillet you have on medium heat and let warm up for a few minutes until very hot. Add in one of the tortillas and warm up for 15-20 seconds per side, or until pliable.
Immediately place on a flat surface and spoon in 1/3 of the egg mixture. Roll into a burrito and set aside. Do the same for the remaining burritos.
Keep the pan on medium heat and add the burritos into the dry pan and cook for 2-3 minutes per side, or until browned and the burritos become sealed so that they easily stay together.
Mash the avocado in a bowl and season with salt.
Serve the burritos alongside the mashed avocado and any salsa or hot sauce, if desired.
Store any extra burritos in the fridge for up to 5 days and reheat in a pan or even the microwave before serving.