Thursday, April 21, 2011

Southwestern Breakfast Burrito

  • 2 teaspoons canola oil
  • 1/4 small yellow onion, diced (1/4 cup)
  • 1/2 red bell pepper, seeded and diced
  • 1/2 cup drained, rinsed canned black beans
  • 1/4 cup canned corn, rinsed and drained
  • Salt and freshly ground black pepper
  • 4 eggs and 2 egg whites
  • 1/3 cup shredded pepper jack cheese
  • Cooking spray
  • 4 (10-inch) tortillas, burrito size
  • 1/4 cup salsa
  • sour cream
  • 1 small avocado, cubed
  • Fresh chopped chives


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 corn and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
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 sour cream, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, 1/4 of the avocado. Roll up burrito-style and serve.  Top with salsa and chives.

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