Breakfast Burrito
A quick, healthy, protein-packed meal ready in just 15 minutes. This breakfast burrito wraps fluffy scrambled eggs, melty cheddar, and seasoned black beans in a warm tortilla.
Ingredients
- 4 large eggs pasture-raised or organic
- 4 whole wheat tortillas whole wheat tortillas 8-inch, gluten-free if needed
- 1 cup black beans black beans rinsed and drained
- 1/2 cup turkey sausage turkey sausage crumbled (or plant-based alternative)
- 1/2 cup shredded cheddar cheese cheddar cheese sharp or mild
- 1/4 cup diced bell pepper bell pepper any color
- 1/4 cup diced red onion red onion soaked in cold water to soften bite
- 2 tbsp milk milk whole or almond for creaminess
- 1 tsp chili powder chili powder plus a pinch more for garnish
- 1/4 tsp ground cumin ground cumin
- 1 tbsp olive oil or avocado oil olive oil or avocado oil
- Salt and black pepper to taste
- Fresh cilantro leaves optional, for garnish
- Salsa, sliced avocado or hot sauce for serving
Instructions
- Crack eggs into a bowl, add milk, a pinch of salt, pepper, chili powder, and cumin. Whisk until pale yellow and slightly frothy.
- Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper. Cook until soft. Add turkey sausage and cook until browned.
- Reduce heat, pour in the egg mixture, gently stir until just set but still moist.
- Heat black beans in the skillet until warm. Stir once or twice.
- Warm tortillas until pliable.
- Lay tortilla flat, spoon egg and bean mix down the center. Sprinkle with cheddar and cilantro.
- Fold sides of the tortilla inward, then roll from the bottom up. Tuck the edge under.
- Cut in half if desired. Top with salsa, avocado, or hot sauce. Store leftovers in the fridge or freezer.
Notes
Choose whole wheat or spinach tortillas for extra fiber. Use pasture-raised eggs for richer flavor. Tortillas can be stored in the freezer for longer preservation.
Nutrition
Calories: 350kcal
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