Southwest Vegetarian Breakfast Burrito

Ingredients

• 4 pieces Large flour tortillas
• 8 pieces Large eggs
• 1 can (15oz) Black beans, rinsed and drained
• 0.5 cup Frozen corn kernels
• 1 cup Shredded Monterey Jack cheese
• 1 large Avocado, diced
• 0.5 cup Red bell pepper, diced
• 1 teaspoon Cumin
• 0.25 cup Fresh cilantro, chopped(optional)
• 0.5 cup Salsa verde
• 1 tablespoon Olive oil

Instructions

1. 1

   In a small skillet over medium heat, sauté the diced red bell pepper and corn in olive oil until softened, about 5 minutes.

2. 2

   Add the black beans and cumin to the skillet, stirring until heated through, then set aside in a bowl.

3. 3

   Whisk the eggs in a bowl with a pinch of salt and pepper, then scramble them in the skillet until just set.

4. 4

   Warm the flour tortillas in a dry pan or microwave for 20 seconds to make them pliable.

5. 5

   Lay each tortilla flat and layer a portion of scrambled eggs, the bean mixture, and shredded cheese in the center.

6. 6

   Top with diced avocado, fresh cilantro, and a spoonful of salsa verde.

7. 7

   Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the burrito.

8. 8

   Optional: Place the rolled burritos seam-side down in a hot skillet for 1 minute to crisp the exterior.