Whole Grain Breakfast Burrito with Black Beans

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the diced red bell pepper and minced jalapeño to the skillet and cook for another 3 minutes until slightly softened.

Add the minced garlic, ground cumin, and smoked paprika to the vegetable mixture and cook for 30 seconds until fragrant.

Add the drained and rinsed black beans to the skillet. Season with 1/4 teaspoon of salt and a pinch of black pepper. Cook for 3-4 minutes, stirring occasionally. Transfer the bean mixture to a bowl and cover to keep warm.

In a medium bowl, whisk together 8 eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Pour in the egg mixture and cook, stirring occasionally with a spatula, until the eggs are softly scrambled, about 4-5 minutes. Remove from heat.

Warm the whole grain tortillas by placing them one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds.

To assemble each burrito, place a warm tortilla on a flat surface. Spoon about 1/4 of the scrambled eggs in a line down the center of the tortilla.

Top the eggs with 1/4 of the black bean mixture, followed by 1/4 cup of shredded pepper jack cheese.

Add sliced avocado, quartered cherry tomatoes, and a sprinkle of fresh cilantro on top.

Squeeze a wedge of lime over the filling and add hot sauce if desired.

Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito. Repeat with the remaining tortillas and fillings.

For a crispy exterior, return the assembled burritos to the skillet and cook for 1-2 minutes per side until golden brown and the cheese is melted.

Cut the burritos in half diagonally and serve immediately with additional lime wedges and hot sauce on the side.