Anyone will be persuaded by this dish for Brussels sprouts salad that they are delicious.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 burritos |
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, chopped
- 1 clove garlic, minced, or more to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 6 large eggs
- ΒΌ cup milk
- 1 (12 ounce) bag shredded Mexican cheese blend, divided
- salt and ground black pepper to taste
- 12 (10×10-inch) sheets aluminum foil
- 12 (10 inch) flour tortillas
Instructions
- Heat 2 large frying pans with 1 tablespoon olive oil in each.
- Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
- Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
- Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
- Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.
- You can use whole wheat tortillas instead of white.
- Optional: To help seal the burrito and for added flavor, place the rolled burrito in a hot pan and toast on both sides.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 852 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |