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Egg and Black Bean Burrito

Source of Recipe

From "The Big Book of Breakfast" by Maryana Vollstedt


Recipe Introduction

"Wrap up some of your favorite ingredients in a tortilla for a Mexican-style breakfast that is filling and satisfying. Serve with salsa."

List of Ingredients

â—¦ 1 can (15 ounces) black beans, drained and rinsed
â—¦ 6 large eggs
â—¦ 2 tablespoons water
â—¦ ¼ teaspoon salt
â—¦ Freshly ground pepper
â—¦ 1 tablespoon butter
â—¦ 4 large flour tortillas, warmed
â—¦ 1 cup grated Cheddar cheese
â—¦ ½ cup sliced green onions, including some tender green tops
â—¦ Fresh salsa
â—¦ ½ cup sour cream


Recipe

Place beans in a small saucepan over medium heat to warm, stirring occasionally.

In a medium bowl, whisk together eggs, water, salt, and pepper to taste. In a medium nonstick skillet, melt butter. When butter foams, add egg mixture all at once. Let set for 20 seconds. Cook, stirring until eggs are light and fluffy, about 2 minutes.

To assemble, lay a tortilla on a plate and spoon some beans, eggs, cheese, a few green onions, 2 tablespoons of fresh salsa, and a dollop of sour cream in the center of each tortilla. Roll, folding in the ends. Repeat with remaining tortillas. Serve with remaining beans on the side.

Serves 4