Break the Fast with a Vegetarian Black Bean Breakfast Burrito

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.

Not only can you eat this breakfast on the go, but it hits all the sweet spots; it’s delicious, healthy and you can make it up ahead for those crazy mornings when you need to hit the ground running. I love the addition of black beans for an extra hit of protein, but feel free to use kidney, pinto or white beans if that’s what you have in the pantry.

It’s that easy: It’s fun to use flavored wraps for these burritos, though you can always use a flour tortilla as well. I used spinach flavored wraps here but tomato or whole wheat would be just as tasty. If you warm them first, they’re easier to fold and wrap around the filling.

Looking for more burrito bliss? Check out  my collection of flavor combinations and deliciously easy recipes.

Vegetarian Black Bean Breakfast Burrito

Start-to-finish: 25 minutes
Hands-on time: 25 minutes
Makes 8 burritos

Ingredients

• 1/2 red onion
• 1 red bell pepper
• 1 tomato
• 1 avocado
• 1 cup black beans, drained and rinsed
• 8 large eggs
• 1/4 teaspoon salt plus more for sprinkling
• Freshly ground black pepper
• 1 tablespoon vegetable oil, plus more if needed
• Pinch red chile flakes
• 4-oz shredded Cheddar cheese
• Eight 12-inch spinach wraps, warmed
• Jarred salsa, sour cream and hot sauce as accompaniments

Method

1. On a large cutting board, dice the onion and pepper and transfer it to a small bowl. Dice the tomato and slice the avocado into separate piles. Drain and rinse the black beans and add them to the bowl of onion. Beat the eggs with the 1/4 teaspoon salt and a few grinds of pepper.
2. Heat a 12-inch skillet over medium high heat. Add the oil and when it shimmers, add the onion mixture to the pan. Sprinkle with chile flakes, a sprinkle of salt and a few grinds of pepper and sauté until the vegetables are tender, about 5 minutes. Transfer the vegetables back to the bowl.
3. Return the pan to medium heat adding more oil if necessary. When the pan is hot, add the eggs, sprinkle with cheese and scramble the eggs until soft curds form. Remove from heat.
4. Lay out the wraps on a work surface and divide the cooked vegetables and egg down the center. Be careful not to make it too full or it will be difficult to roll up. Sprinkle with cheese, salsa and sour cream and top with tomato and avocado. Drizzle with hot sauce if you like. Fold the sides over the filling and roll up from the bottom to enclose the burrito filling. Cut in half and eat while it’s hot.
5. Make-ahead: You can make these up (omitting the sour cream) and freeze them for another day. Just wrap tightly in plastic wrap then transfer to a zip-lock freezer bag and freeze for up to 3 months. To reheat, microwave for 1 minute, turn and heat another minute or until warm.

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