Southwest Breakfast Burritos with Avocado
15min
30min
1
520
Chef's Note
For meal prep, prepare the vegetable and bean mixture the night before and store in the refrigerator. This saves time in the morning and allows the flavors to develop overnight. You can also substitute Greek yogurt for sour cream for a protein boost!
Tags
Ingredients
1 each large flour tortilla
2 large eggs
1/4 cup black beans
1/4 cup red bell pepper
2 tablespoons red onion
1/2 medium ripe avocado
1/4 cup cheddar cheese
2 tablespoons salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro
1/2 small lime
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Heat 1 teaspoon of olive oil in a small non-stick skillet over medium heat.
- 2
Add 2 tablespoons of diced red onion and 1/4 cup of diced red bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- 3
Add 1/4 cup of black beans to the skillet. Stir in 1/4 teaspoon of ground cumin and 1/8 teaspoon of chili powder. Cook for 2 minutes to warm through.
- 4
In a small bowl, whisk 2 large eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- 5
Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble gently until just set, about 2-3 minutes.
- 6
While the eggs cook, warm the flour tortilla in a separate dry skillet over medium heat for about 30 seconds per side, or wrap in damp paper towels and microwave for 15 seconds.
- 7
Lay the warmed tortilla flat on a plate. Spread 1 tablespoon of sour cream in a line down the center, leaving about 2 inches on each end.
- 8
Spoon the scrambled egg and vegetable mixture on top of the sour cream.
- 9
Arrange slices from 1/2 avocado over the egg mixture.
- 10
Sprinkle 1/4 cup of shredded cheddar cheese over the filling.
- 11
Top with 2 tablespoons of salsa and 1 tablespoon of chopped cilantro.
- 12
Squeeze juice from 1/2 lime over the filling.
- 13
To fold the burrito, fold in the sides first, then roll from the bottom up, tucking in the sides as you go.
- 14
Return the burrito to the skillet, seam-side down, and cook for 1-2 minutes per side until golden and crispy.
- 15
Cut in half and serve immediately.
Nutrition Information (per serving)
520
24g
42g
30g
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