Author Notes
A filling burrito stuffed with eggs and veggies! —samimain
Ingredients
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2
eggs
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1 handful
kale (or green of your choice)
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1/4
can of black beans
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1/2
tomato, sliced
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1
slice of cheese (non-dairy cheddar used here)
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1
tortilla (gluten-free used here)
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2 tablespoons
salsa (optional)
Directions
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Begin by warming your black beans in a small pot over a low heat.
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If your tortilla is refrigerated, like mine are, place in a toaster oven on a low, warming setting - or microwave slightly - just enough so that it’s not cold anymore, but not enough to fully crisp it.
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Scramble your eggs together with salt and pepper to taste. Mix in your kale, or dark greens of choice, then pour into a small frying pan over a low heat. Cook through, while frequently stirring, until eggs come together in a scramble/omelette situation.
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Start assembling your burrito as you like! I layered mine: small amount of cheese, black beans, eggs, rest of the cheese, tomato slices.
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Fold the bottom of the tortilla over the filling then roll the sides over. Make your best attempt at a burrito, basically. Good luck to you.
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Enjoy with salsa or ketchup! There’s no judgment when it comes to breakfast burritos.
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