It’s Friday, and Spring is here! So make the most of your morning before the weekend begins, to fuel yourself with goodness, so that you are ready to take on the day, and if you go for a mad one tonight, you will feel energized.
We love this breakfast burrito recipe. It fulfills every craving, and will keep you full ’till lunch.
Whole grain tortillas
6 large eggs
1 cup cooked pinto beans or black beans
¼ teaspoon salt
dash of hot sauce
1 tablespoon unsalted butter
⅔ cup (packed) shredded sharp cheddar cheese
½ cup chopped cilantro
½ cup chopped green onion
6 tablespoons salsa
1 large avocado, diced
Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season the salt and hot sauce. Melt the butter in a medium-sized skillet over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion
To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.