These egg and bean burritos are great for breakfast, lunch or dinner.
Author: Erica
Yields: 2 (2 small burritos each)
Ingredients
1 cup cooked black beans
juice of 1/2 lime (or 1/4 lemon, in a pinch)
1/2 tsp cumin
1/4 tsp paprika
4 eggs
2 Tbsp milk
sprinkle of salt and pepper
1/2 tsp olive oil
4 medium-sized tortillas
arugula
1/2 avocado, sliced
goat cheese or cotija cheese, crumbled
salsa
Instructions
First, get your beans ready. Sprinkle beans with lime juice, cumin, and paprika and stir to combine. Set aside.
Next, scramble your eggs. In a medium-sized bowl, whisk together the eggs and milk with a sprinkle of salt and pepper. Heat a non-stick pan or skillet over medium heat, add olive oil, and pour in egg mixture. Cook, stirring frequently, until no longer runny, 2-4 minutes.
While the eggs are cooking, heat tortillas, either in a microwave or toaster. Keep covered until ready to serve.
Just before serving, heat beans for 30 seconds to a minute in the microwave.
To assemble the burritos, layer tortillas with arugula, bean mixture, scrambled eggs, avocado, cheese, and salsa. I like to have each person assemble their own burrito. Enjoy immediately!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/05/vegetarian-breakfast-burritos/