Whole Grain Breakfast Burrito

Ingredients

• 4 large whole grain tortillas
• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup shredded cheddar cheese
• 1/2 cup black beans, drained and rinsed
• 1/2 cup bell pepper, diced
• 1/2 cup red onion, diced
• 1 avocado, sliced
• 1/4 cup salsa
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional: hot sauce, sour cream

Instructions

1. Prepare the Eggs:
   1. In a bowl, whisk together the eggs, milk, salt, and pepper.
2. Cook the Vegetables:
   1. Heat the olive oil in a large skillet over medium heat.
   2. Add the diced bell pepper and red onion. Cook until the vegetables are tender, about 5 minutes.
   3. Add the black beans and cook for another 2-3 minutes until heated through.
   4. Remove the vegetables from the skillet and set aside.
3. Scramble the Eggs:
   1. In the same skillet, pour in the egg mixture.
   2. Cook, stirring frequently, until the eggs are scrambled and just set. Remove from heat.
4. Assemble the Burritos:
   1. Lay out the whole grain tortillas on a clean surface.
   2. Divide the scrambled eggs evenly among the tortillas, placing them in the center of each tortilla.
   3. Top with the cooked vegetables, shredded cheddar cheese, sliced avocado, and a spoonful of salsa.
5. Wrap the Burritos:
   1. Fold in the sides of each tortilla and then roll it up tightly to form a burrito.
6. Serve:
   1. Serve the breakfast burritos immediately with optional hot sauce or sour cream on the side.
   2. To store, wrap each burrito in foil and refrigerate for up to 3 days. Reheat in the microwave or oven before serving.

Shopping List

• Whole grain tortillas
• Large eggs
• Milk (or dairy-free alternative)
• Shredded cheddar cheese
• Black beans
• Bell pepper
• Red onion
• Avocado
• Salsa
• Olive oil
• Salt
• Pepper
• Optional: hot sauce, sour cream