Black Bean Burritos
AmericanMexican

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

eggsgreen onionsqueso frescoricotta

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

Instructions

  1. 1

    Crack the eggs into a medium-sized bowl and whisk well. Add in the ricotta and whisk to combine; lumps are OK.

  2. 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. 3

    Wipe the skillet dry with a paper towel. Add the tomatoes and beans. Cook until heated. Stir in the onions.

  4. 4

    Heat the tortillas according to the package directions. Divide the egg and bean mixture between the tortillas and top with queso fresco.

Nutrition (per serving)

305

Calories

14g

Protein

23g

Carbs

17g

Fat

3g

Fiber

552mg

Sodium