Vegetarian Breakfast Burritos

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Ingredients

• 3 eggs

• 1 cup canned black beans, rinsed and drained

• 1 bell pepper, chopped

• 1/2 onion, chopped

• 1 tsp cumin

• 1 tsp crushed red pepper

• 1 1/2 cup kale or spinach

• 2 garlic cloves

• 1 tbsp tomato paste and 1 garlic clove

• 2 tortillas

• 1 tbsp olive oil

• 3 tbsp shredded cheddar

Instructions

1. Saute onion in olive oil until translucent, add the kale and the bell pepper.

2. Stir in the spices and the rinsed and drained black beans. Cook for 2-3 minutes and add in the minced garlic. Stir for another 2 minutes, then remove from heat.

3. Scramble the eggs.

4. Arrange the burritos: Spread some tomato paste and minced garlic over the tortilla, add the beans in the middle, then the eggs and cheese.

5. Wrap like a burrito and toast in a pan until golden brown to seal. Flip on the other side and toast until golden brown as well.

6. Transfer to a cutting board and cut in the middle, then enjoy immediately.

Notes

To make ahead you could also store the burritos untoasted in the fridge for 2-3 days. Take out and toast until golden brown and enjoy.

Nutrition Information

Yield 2

Serving Size1

Amount Per Serving

Calories 572

Total Fat 22g

Saturated Fat 6g

Trans Fat 0g

Unsaturated Fat 14g

Cholesterol 289mg

Sodium 966mg

Carbohydrates 67g

Fiber 16g

Sugar 6g

Protein 30g