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Description
A flavorful and healthy breakfast option packed with southwest-inspired ingredients.
Ingredients
Scale
- 4 large whole wheat tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup cooked brown rice
- 4 eggs, scrambled
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced bell pepper and onion, sauté for 3-4 minutes until softened.
- Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes.
- Add cooked brown rice and scrambled eggs. Mix well and cook for another minute.
- Warm tortillas in a dry pan or microwave for 20 seconds.
- Divide the filling evenly among the tortillas.
- Top each with shredded cheese, avocado slices, and cilantro.
- Fold the sides of the tortilla inward, then roll tightly to form a burrito.
- Serve immediately or wrap in foil for later.
Notes
- Store leftovers in the fridge for up to 2 days.
- Reheat in a toaster oven or microwave before serving.
- Swap eggs for tofu for a vegan version.
- Add hot sauce for extra spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 190mg