The Sicard RV Blog

Breakfast just got a whole lot easier! Crispy on the outside, gooey on the inside, these breakfast burritos are a great freezer friendly favourite! 
The best thing about breakfast burritos, is you can make them any way you like with all sorts of different ingredients. Here's how we're making them today! 

Total time: 38 minutes
Yield: 4 servings, service size 1 burrito

Ingredients:
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1/2 red bell pepper, seeded and diced
1 cup drained, rinsed black beans
1/4 teaspoon chili flakes
Salt & freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper jack cheese
Nonstick cooking spray
4 (10 inch) whole wheel tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed 
Hot sauce

Directions:
1. Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. 

2. 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. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) 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. Season, to taste, with hot sauce. Roll up burrito-style and serve.