- ☐ 4-6 ten-inch whole wheat tortillas
- ☐ 8 large eggs
- ☐ 1 red bell pepper, seeded and chopped
- ☐ 1 medium tomato, diced
- ☐ 2 medium avocados, cubed
- ☐ Cheddar Jack or Cheddar cheese, as desired
- ☐ ½ cup cilantro, chopped
- ☐ 1 can black beans
- ☐ 1 cup brown rice, cooked
- ☐ ¼ cup Jalapeno, seeded and diced (fresh or canned)
- ☐ ½ cup Salsa
- ☐ 2 tbsp Olive oil
- ☐ ¼ tsp red pepper flakes
- ☐ ½ tsp chili powder
- ☐ Hot sauce, as desired
- ☐ Salt and pepper, as desired
- ☐ cooked spinach, optional
- ☐ sauteed mushrooms, optional
- ☐ minced cooked chorizo
1. For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, 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. For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.
3. For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and preheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
4. Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato and avocado. Top with cheese, as desired. Roll up burrito-style.
5. Serve: Serve with additional salsa, avocado, lite sour cream or Greek yogurt.
These burritos can be made ahead and frozen for up to 3 months. After assembling, wrap each burrito in plastic wrap and place it in a freezer-safe bag. Label with masking tape to indicate ingredients. To reheat, remove from bag and remove plastic wrap. Cook in microwave for 90 seconds at 50% power; then flip and cook another minute.
(This recipe can actually make 6 burritos if use more veggies and less egg per burrito)