Looking for a breakfast recipe the whole family will love? A savoury mix of scrambled eggs, black beans, corn, peppers and tomatoes come together, wrapped up tight in a whole wheat tortilla - perfect for busy mornings and families on the go. Serve alongside fresh fruit or a glass of orange juice for breakfast, or with a side salad for a quick dinner.
In a medium bowl, whisk together eggs and milk; set aside.
In a large nonstick skillet, heat 1 tsp (5 mL) of the olive oil over medium heat. Add peppers and cook, stirring occasionally until tender, about 2 minutes. Add corn, beans, water, chili powder, cumin, salt, garlic powder, oregano and paprika; mix well and cook until water has evaporated, about 3 minutes. Remove from heat and set aside.
In a large nonstick skillet, heat remaining oil over medium heat. Pour in egg mixture and cook 3 to 5 minutes, stirring gently, until eggs are set but still soft. Remove from heat.
To assemble, spread each tortilla with 1 tbsp (15 mL) each of the sour cream and salsa. Divide scrambled eggs & bean mixture along the center of each and top with tomatoes and cheese. Garnish with cilantro and season with hot sauce, if desired.
Roll up burrito-style and serve warm.
Tip: Punch up the protein by replacing the sour cream with plain Greek yogurt.
Tip: To toast burritos, place in a preheated panini or sandwich press for 1 to 2 minutes. Or place burritos, seam side down, in a nonstick skillet over medium heat; toast on both sides for 3 to 4 minutes until lightly browned.
In partnership with Ontario Bean Growers.