Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, chopped (about 1/2 cup) (75g)
  • 1 bell pepper (any colour), chopped (about 1 cup) (150g)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • Salt and black pepper to taste
  • 6 large eggs
  • 2 tablespoons milk (30 ml)
  • 1/4 cup shredded cheddar cheese (25g)
  • 4 large flour tortillas (approx. 10-12 inch diameter)
  • Optional toppings: salsa, hot sauce, avocado, sour cream, chopped cilantro

Instructions:

  1. Sauté the chopped onion and bell pepper in olive oil over medium heat until softened (about 5-7 minutes).
  2. Add the rinsed black beans, chili powder, and cumin to the skillet. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
  3. Whisk the eggs with milk and a pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist.
  4. Gently warm the tortillas in a dry skillet or microwave to make them more pliable and less likely to crack.
  5. Lay a tortilla flat. Layer the black bean mixture, scrambled eggs, and shredded cheese in the center.
  6. Fold in the sides of the tortilla, then fold up the bottom edge and roll tightly into a burrito shape.
  7. Serve immediately, or wrap tightly in foil for later. Add any additional toppings as desired.