Black Bean Burritos
Creamy ricotta-scrambled eggs nestle with tender black beans and fresh tomatoes in warm whole-wheat tortillas. A hearty, protein-packed brunch that transforms simple pantry staples into something deeply satisfying and nourishing.
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.