Happy World Vegetarian Day! Along with last Friday’s “Hug a Vegetarian Day” this is just the right time for a Meatless Monday recipe! Today’s recipe is a high protein, delicious meal that would be wonderful for breakfast or brunch but also a quick dinner for lots of energy! Scrambled egg burritos are a perfect mix of Mexican and breakfast favorites.
Account for two eggs and a half cup of warmed black beans per burrito.
2 eggs, per person
1/2 cup black beans, canned or soaked and rinsed
salsa, homemade preferred
Whole wheat or Spelt tortilla wrap, 8 to 10″
Cilantro for garnish
Gently warm the tortillas. They should be soft but not crispy as they need to be able to easily wrap around the ingredients. Heat the black beans in a pan while scrambling the eggs. Slow cooking the eggs will make them creamy. Remember to season the eggs with salt and pepper after cooking.
Once cooked, spoon the eggs onto the burrito and add the beans. Now is the time to get creative! Homemade salsa is best because it is fresh and full of flavor. A little sour cream could be added or grilled peppers and onions. Slices of avocado or a sprinkle of monterey jack cheese would add zip! For the spicy palate, hot sauce is excellent with eggs and compliments that Mexican taste. Garnish with a handful of cilantro to add that peppery finish! Serve immediately and enjoy!