Black Bean Burritos
One of these burritos is perfect for me, but my husband can easily eat two and sometimes three.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4 servings
Ingredients
- 4 large eggs
- Kosher salt (to taste)
- 1/3 cupricotta cheese
- 1 tablespooncanola oil
- 1/3 cupshopped tomato
- 1 15-ounce can black beans (drained and rinsed)
- 1/4 cupchopped green onion
- 4 8- inchwhole-wheat tortillas
- 1/2 cupcrumbled queso fresco
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Crack the eggs into a medium-sized bowl and whisk well. Add in the ricotta and whisk to combine; lumps are OK.
- 2
Heat a medium-sized skillet over medium heat. Add the oil; swirl to coat the pan. Add the eggs and cook and stir until the eggs cook. Remove the eggs to a bowl.
- 3
Wipe the skillet dry with a paper towel. Add the tomatoes and beans. Cook until heated. Stir in the onions.
- 4
Heat the tortillas according to the package directions. Divide the egg and bean mixture between the tortillas and top with queso fresco.