Breakfast Burrito

Ingredients

• Canola Oil - 2 teaspoons
• Red Onion - 1/2 small diced (1 cup)
• Red Bell Pepper - 1 seeded and diced
• Canned Black Beans - 1 cup drained, rinsed preferably low-sodium
• Chili Flakes - 1/4 teaspoon
• Salt -
• Black Pepper - freshly ground
• Eggs - 4
• Egg Whites - 4
• Shredded Pepper Jack Cheese - 1/3 cup (about 1 1/2 ounce)
• Nonstick Cooking Spray -
• Whole Wheat Tortillas - 4 (10 inch) (burrito size)
• Reduced Fat-Free Sour Cream - 1/4 cup or 2 percent plain Greek yogurt
• Salsa - 1/4 cup
• Large Tomato - 1 (4 ounces) seeded and diced
• Small Avocado - 1 (4 ounces) cubed
• Hot Sauce -

Instructions

1. Heat the canola oil in a large nonstick skillet over medium-high heat.
2. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes.
3. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes.
4. Season with salt and pepper and transfer to a dish.
5. Whisk together the eggs and egg whites then stir in the cheese.
6. Spray the skillet with cooking spray, and reheat the skillet over medium heat.
7. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
8. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa.
9. Layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado.
10. Season, to taste, with hot sauce.
11. Roll up burrito-style and serve.