Breakfast Burritos with Black Beans and Salsa
with spinach salad

Name: Breakfast Burritos with Black Beans and Salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, any color, chopped; 2 cloves Shallots, chopped; 8 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 4 Tortillas, gluten-free and burrito-sized; 1/4 cup + 1/4 cup Sour cream; 3 oz Cheese, any shredded blend (opt); 1/4 cup + 1/4 cup Salsa; 3 Tomatoes, roma, chopped; 1/4 tsp Paprika; 1 1/2 Tbsp Vinegar, red wine; 1/2 tsp Honey; 3 Tbsp Oil, cooking; 5 oz Spinach, baby

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Breakfast Burritos with Black Beans and Salsa

This is a variation on a community favorite that was first featured in March 2014. These are as satisfying for dinner as they are for breakfast and can be easily customized with any extra vegetables you have on hand.

Ingredients

Metric

Servings:

Breakfast Burritos with Black Beans:

Bell peppers, any color - 1 , chopped
Shallots - 2 cloves , chopped
Eggs - 8
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Tortillas, gluten-free and burrito-sized - 4
Sour cream - 1/4 cup + 1/4 cup
Cheese, any shredded blend (opt) - 3 oz
Salsa - 1/4 cup + 1/4 cup

Spinach and Tomato Salad:

Tomatoes, roma - 3 , chopped
Paprika - 1/4 tsp
Vinegar, red wine - 1 1/2 Tbsp
Honey - 1/2 tsp
Oil, cooking - 3 Tbsp
Spinach, baby - 5 oz

Prep

Bell peppers / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
Eggs - Whisk eggs with salt and pepper.
Beans - Drain and rinse.

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Make

Heat a nonstick pan over medium-high heat. Add oil (portion for the burritos) and then bell peppers and shallots with a pinch of salt. Saute until tender, 3 to 4 minutes.
Reduce heat to low-medium and pour eggs over bell peppers while stirring. Lightly scramble and cook until eggs are to the consistency you want. (Cooking eggs on lower heat yields fluffier eggs.) Stir in beans.
When eggs are nearly finished cooking, in a mixing bowl whisk together paprika, vinegar, honey and oil (portion for the salad). Add tomatoes and baby spinach on top. Wait to toss until just before serving.
Warm up tortillas according to package instructions.
Assemble burritos by spreading the insides of tortillas with the first part of sour cream. Fill with eggs / peppers / beans and top with cheese and first part of salsa. Roll to enclose the fillings (you can wrap them in foil which will help them to stay together).
Serve burritos with second portions of sour cream and salsa in case you want to add more at the table. Enjoy with salad on the side.

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