Southwest Breakfast Burritos with Avocado Crema

Prepare the avocado crema by combining 1 ripe avocado, 1/4 cup sour cream, juice of 1/2 lime, 2 tablespoons chopped cilantro, 1/4 teaspoon garlic powder, and a pinch of salt in a food processor or blender. Blend until smooth and set aside.

Dice 1 red bell pepper and 1/2 onion into small pieces.

In a bowl, whisk together 6 eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced bell pepper and onion, cooking for 3-4 minutes until softened.

Add 1 cup black beans (drained and rinsed) and 1/2 cup corn kernels to the skillet. Sprinkle with 1 tablespoon taco seasoning and stir to combine. Cook for 2 minutes.

Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until eggs are just set but still moist, about 3-4 minutes.

Remove the skillet from heat and stir in 1/2 cup of the shredded cheddar cheese until melted.

Warm the 3 flour tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

To assemble, spread a generous spoonful of avocado crema down the center of each tortilla. Divide the egg mixture evenly among the tortillas. Top with remaining cheese and chopped cilantro.

Fold in the sides of each tortilla, then roll up from the bottom to form a burrito. Cut in half diagonally if desired and serve with remaining avocado crema, lime wedges, and hot sauce on the side.