This recipe looks a lot more complicated than it actually is. It is one of my favorites for a power breakfast, and it comes together quite easily.
🍅It’s even quicker to prepare if you pre-chop your veggies on the weekend.
🥑Have you tried frozen avocado yet? It’s definitely worth checking out. The night before you make this, I recommend taking your avocado out of the freezer, wrap it in cling wrap so it doesn’t brown, and putting it in the refrigerator to thaw.
🥚😋 Starting your day with a dose of protein, veggies, and healthy fat will keep you feeling full and satisfied! Adding a side dish of a half-cup of berries is an optional healthy boost. 🍓
If you prefer the vegan option, you can switch the eggs for sweet potatoes and cheese for non-dairy cheese of your choice. Although I am not vegan, I like to substitute for sweet potatoes and cashew cheese.
(Makes 2 burritos)
Heat the oil in a skillet over medium-high heat. Cook the onions and peppers until soft and slightly caramelized. Add beans and pepper flakes and cook until warmed through 3-4 minutes.
While the veggies are cooking, in a medium bowl whisk the eggs and egg whites, and then add the cheese.
When the veggies are heated through, transfer to a dish and if necessary, spray the skillet with non-stick spray. Pour in the eggs and scramble, about 3-4 minutes. Remove from heat.
To serve, spread each tortilla or lettuce leaf with some salsa, and then layer each with half of the black bean mixture, half the eggs or cooked crushed sweet potatoes, and half the tomato and avocado. Season with hot sauce. Roll up your tortilla or lettuce leaf like a burrito and enjoy!
Leave us a comment and let us know how it turned out!