The Urban Vegetarian’ host Desiree Nielsen serves up a delicious meal for a busy lifestyle with her mouth-watering breakfast burrito. First, warm tortilla is packed with eggs, veggies, cheese, and black beans, then topped with your choice of salsa or Pico de Gallo and finally rolled into a neat bundle… This is a burrito-tastic breakfast bonanaza!
Serves 4
Ingredients:
4 eggs
¼ teaspoon (1.25 ml) cumin
¼ teaspoon (1.25 ml) chili flakes
½ red onion, chopped
½ green pepper, diced
½ red pepper, diced
¼ zucchini, cut into slices
1 cup (240 ml) canned black beans, rinsed and drained
4 whole wheat tortilla, warmed up
¼ cup (60 ml) shredded cheese (like Pepper Jack and cheddar cheese)
¼ cup (60 ml) salsa or pico de gallo
1 avocado, thinly sliced lengthwise
Salt and pepper
Method:
Crack eggs in a bowl and whisk. Add diced red and green peppers, salt, and pepper. Reserve.
Heat oil in skillet. Add onion, then zucchini slices to the skillet and fry, 1-2 minutes, until crisp-tender.
Add egg mixture to the skillet and lower heat, then the black beans.
Use a wooden spoon or spatula to push egg mixture around skillet, making sure they do not get stuck to the bottom. Cook until there is no liquid, and stopping before they are too dry. Remove from heat, keep warm and reserve.
Meanwhile, warm up tortillas.
Spoon egg mixture into the middle of the tortilla and sprinkle cheese on top. Top with salsa or pico de gallo and avocado slices.
Fold up sides, flip up the bottom, and roll it over to make a neat, sealed bundle.
Serve immediately and enjoy!
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