Rhubarb Breakfast Burrito

Vegetarian Breakfast Burritos

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeds removed and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can black beans, drained and rinsed
• 8 large eggs
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 8 large flour tortillas
• Optional toppings: avocado, salsa, sour cream

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add red onion, red bell pepper, and jalapeño. Cook until vegetables are softened, about 5-7 minutes.
2. Stir in cumin and chili powder, then add black beans. Cook for an additional 2-3 minutes.
3. Push the vegetables and beans to one side of the skillet and crack the eggs into the other side. Season with salt and pepper and scramble until cooked through.
4. Combine the egg mixture with the vegetable and bean mixture. Remove from heat and stir in cheddar cheese until melted.
5. Divide the filling among the flour tortillas, then fold in the sides and roll up into burritos.
6. Wrap each burrito tightly in foil and store in the freezer for up to 3 months.
7. To reheat, unwrap the burrito from the foil and microwave for 2-3 minutes, or until heated through.
8. Enjoy your delicious and convenient Vegetarian Breakfast Burritos!

source = www.forkinthekitchen.com