Hint: To avoid soggy burritos make sure that the filling is room temperature before rolling them.
Remember: Roll the burrito tightly to keep out moisture.
Cooking
- Heat 2 tablespoons of canola oil in a large non-stick skillet over a medium-high heat.
- Cook ½ an onion and a whole (green or red) pepper until the onions are softened and peppers are slightly charred (about 8 minutes).
- Add to the onions and peppers, 1 cup of black (or brown) beans and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
- In a bowl, whisk together 4 eggs and 4 egg whites then stir in 1/3 of a cup of shredded pepper jack cheese.
- Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
- Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black / brown bean mixture, 1/4 of the scrambled eggs, some diced tomato and a drizzle of your favorite ZEG Sauce on top.
- Roll up the burrito tightly and serve. Enjoy!
