This burrito comes packed full of flavour without the unnecessary fat or calories. I’ve cleaned it up and the best part of the wrap is that it holds all these amazing flavours together so that you enjoy every bite!
INGREDIENTS:
- 2 small tortillas
- 4 eggs, scrambled
- 1 avocado, diced or sliced
- 1/4 cup shredded cheddar cheese
- seasoned black beans (recipe below)
- (optional) salsa
BLACK BEANS INGREDIENTS:
- 2 tsp. olive oil
- 1/4 cup chopped red onion
- 1/4 cup diced red bell pepper (optional)
- 1 clove garlic, minced
- 1 (15 oz.) can black beans, rinse and drained
- 1/2 tsp. chili powder
- 1/2 tsp. oregano
- 1/4 tsp. cumin
- 1/4 cup chopped fresh cilantro
- juice of half a lime
- salt and pepper
TO MAKE THE BLACK BEANS:
Heat oil in a saucepan over medium-high heat. Add the onion and bell pepper and saute for 5 minutes until the onion is soft and translucent. Add garlic and cook for an additional minute. Then add the black beans, chili powder, oregano, and cumin, and stir to combine. Bring to a simmer, then reduce heat to medium-low and let cook for an additional 5 minutes. Remove from heat and stir in fresh cilantro and lime juice, then season with a generous pinch (or two) of salt and pepper. Lay the tortillas flat on a serving dish. Layer scrambled eggs, cheese, avocado and black beans down the center of the tortillas, then roll to close. Serve warm. Portion size is the equivalent of 2 eggs, so that could be 2 small wraps or 1 large wrap filled with 2 egg scramble.
