Breakfast Burrito Recipe

Spice up your morning with this delicious recipe!

Ingredients

• 2 teaspoons canola oil

• 1/2 small red onion, diced (1 cup)

• 1 red bell pepper, seeded and diced

• 1 cup drained, rinsed canned black beans, preferably low-sodium

• 1/4 teaspoon chili flakes

• Salt and 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 wheat tortillas (burrito size – any tortilla will work, and Low Carb work nicely for keeping things contained)

• 1/4 cup sour cream

• 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.

2. 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. 

3. Whisk together the eggs and egg whites then stir in the cheese.

4. 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.

5. Spread each tortilla with 1 tablespoon each sour cream 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.
   

6. Season, to taste, with hot sauce.

7. Roll up burrito-style and serve.

Nutrition Facts: Content will vary depending on the type of burrito used. Eval the package for nutrition facts on the burrito wrap of choice.

Carbs = approximately 8g not counting burrito wrap

Fat = 5-10g (depending on addition of cheese and avocado)

Protein = 16g