Follow us on Social media

Breakfast

Breakfast Burrito

What you Need

Cutting Board and Carving Knife

Skillet (Frying Pan)

6 eggs, scrambled

6 large flour tortillas

1 (15 oz) can black beans, drained and rinsed

2 cups cooked long-grain rice, chilled

2 bell peppers, diced

1 large tomato, diced

3 green onions, diced

3 tablespoons olive oil

2 tablespoons lime juice

½ teaspoon Dijon mustard

½ teaspoon sugar

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon black pepper.

What to Do

Prepare and combine all vegetables and cooked rice in a large bowl.

In a small bowl, combine olive oil, lime juice, mustard, sugar, ground cumin, salt and pepper.

Gently stir this dressing into mixture in large bowl.

In a skillet or on a griddle on medium heat, saute the contents of the bowl ~4 minutes; set aside.

Warm both sides of each tortilla on the same griddle or in the same skillet; set aside.

Again on the same griddle or in the same skillet, fry scrambled eggs just before assembling burritos.

Spoon a portion of vegetable/rice mixture on each burrito, followed by a portion of the eggs.

Fold each tortilla as diagrammed below; serve immediately.

Great recipe for leftovers!

Variations 1) This recipe uses Black Beans and Rice Salad, but any combination of diced vegetables is your choice; 2) Add freshly diced avocado meat, hot sauce, a breakfast meat, and/or shredded cheese; 3) Substitute roasted diced or shredded potatoes for rice.