Chipotle Breakfast Burrito
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Ingredients:
- 2 large tortilla wraps
- 4 large eggs
- 1/4 cup milk
- 2 tablespoons Chipotle Premium Extra Virgin Olive Oil
- 1/2 cup diced bell peppers (any color or a mix)
- 1/4 cup diced red onion
- 1/2 cup black beans, rinsed and drained
- 1/2 avocado, sliced
- 1/2 cup shredded cheddar cheese (or any cheese of your preference)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup cooked and crumbled breakfast sausage or bacon
Instructions:
- Heat 1 tablespoon of EVOO in a skillet over medium heat.
- Add the diced bell peppers and red onion, and sauté until they soften, about 3-4 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Push the sautéed vegetables to one side of the skillet and add the remaining tablespoon of EVOO to the other side.
- Pour the egg mixture into the skillet on the side with the EVOO.
- Let the eggs set slightly, then gently stir and scramble until fully cooked.
- Lay out the tortilla wraps on a flat surface.
- Evenly distribute the scrambled egg and vegetable mixture onto the center of each tortilla.
- Add black beans, avocado slices, and shredded cheese on top.
- If using, sprinkle the cooked and crumbled breakfast sausage or bacon over the top.
- Fold in the sides of the tortilla and then roll it up from the bottom, enclosing the filling to form a burrito.
- Heat a dry skillet or griddle over medium heat.
- Place the rolled burritos, seam-side down, on the skillet.
- Cook for about 2 minutes on each side, until the tortilla is golden brown and the cheese has melted.
- Cut the breakfast burrito in half, if desired, and serve immediately with your favorite salsa, sour cream, or hot sauce.