Egg and Vegetable Breakfast Burrito

These burritos can be made ahead and frozen for up to 3 months. After assembling, wrap each burrito in plastic wrap and place it in a freezer-safe bag. To reheat, remove from bag and remove plastic wrap. Cook in microwave for 90 seconds at 50% power; then flip and cook another minute. Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the beans: Heat the oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Step 2

For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.

Step 3

For the eggs: Whisk together the eggs in a small bowl. Spray a nonstick skillet with cooking spray and preheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Step 4

Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.