(Makes 2 burritos)
- 1 tbsp olive oil
- ½ cup (75 g) diced onion
- ½ seeded & diced medium red or yellow bell pepper
- ½ cup (30 g) drained & rinsed canned blacked beans
- Dash chili flakes
- 2 eggs + 2 egg whites
- 1 oz. (25 g) goat’s milk cheese, cubed (optional)
- 2 tbsp salsa
- ½ cup tomatoes, diced
- ½ avocado, cubed
- Your choice of burrito wrapper: gluten-free tortilla or large lettuce/collard leaves
- Your favorite hot sauce
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, and half the tomato and avocado. Season with hot sauce. Roll up your tortilla or lettuce leaf like a burrito and enjoy!