Ok…yum! Breakfast for dinner again.
I have to admit that I do not like big, heavy breakfasts…ever. But I love breakfast foods, especially for dinner. So when I saw a breakfast burrito by Ellie Krieger, I knew it would be light but satisfying, so I adapted it for my family’s preferences.
I love bell peppers, but my family does not, so they were omitted. I had my pickled serrano peppers, so I used them for the heat.
And none of us are sour cream fans, so we skipped adding that. I used fresh local eggs from Powers Farm; pretty, aren’t they?
I did make two variations on the burrito. A spicy version for the adults, and a mild, egg and cheese only for Cam. The benefit of fewer ingredients, a very pretty, tight burrito…
…with his ever-present cucumber slices and tomatoes.
So, come, join us for some tasty breakfast burritos for dinner.
Adapted from Ellie Krieger
2 tsp canola oil
1/2 small red onion, diced
1 can drained, rinsed canned low-sodium black beans
1/4 tsp chili flakes
Kosher salt and freshly ground black pepper
4 eggs and 4 egg whites (from Powers Farm)
1/3 cup shredded pepper jack cheese
4 flour tortillas (preferably whole wheat)
4 pickled serrano peppers, sliced
1/4 cup salsa
1 avocado, cubed
In a large nonstick skillet, heat the canola oil over medium-high heat. Cook the onions until softened, about 5 minutes.
Add black beans and chili flakes and cook until warmed through, about 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites, then stir in the cheese. Wipe out the skillet then spray with cooking spray and reheat over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Add 1/4 of the eggs to each tortilla.
Add the beans, avocado, pickled serrano, and salsa.
Roll up burrito-style, serve and enjoy!