Breakfast Power Burrito

Pillar of Nutrition All in for Whole Grains, Lean on Protein

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Breakfast Power Burritos

Cook up these super nutritious ingredients including eggs, black beans, peppers, onion, red bell pepper and all of your favorite toppings wrapped inside a warm tortilla. What’s not to love.

Ingredients

• 1 Tablespoon olive oil
• 1 large onion, sliced
• 3 - 4 bell peppers, any color, sliced
• 1 cup sweet corn (fresh, frozen or canned)
• 1 can (14 ounces) black beans, drained and rinsed
• 1 teaspoon cumin
• 8 eggs
• Salt and pepper to taste
• Large whole grain tortillas
• Cheddar or Jack cheese, grated
• Hot sauce or salsa (optional, to taste)

Directions

1. Cut the onion and green peppers into long strips.
2. Heat olive oil in a medium skillet over medium heat, until shimmering.
3. Add the onions, green peppers, and cumin to the skillet. Saute until soft, about 8-10 minutes.
4. Add sweet corn and beans, saute until warmed. Turn heat to low.
5. Crack eggs into a medium bowl. Whisk with a fork until frothy.
6. Scramble eggs in a separate skillet, stirring constantly until cooked through.
7. Make your burrito: Place whole wheat tortilla on a plate. Place a layer of hot vegetables on top of the tortilla, leaving 1 ½ - 2 inch border on either side. Place a layer of scrambled eggs on top of vegetables. Top with cheese and salsa. Fold bottom and sides of tortilla around the filling.
8. Place in skillet with cheese side down.
9. Cook over low heat for 1- 2 minutes until toasty, flip and cook for one more minute.
10. Remove to a plate and let cool slightly.
11. Add more hot sauce or salsa as desired and ENJOY!

Notes

Variations to Try

• Try with different colored peppers
• Add some fresh avocado

Something to Chew On

• Burritos are more popular in northern Mexico rather than the country as a whole.  
• What is the difference between burritos and tacos?
• Extremely nutritious, eggs are a complete protein and have a rich supply of key vitamins and minerals.

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

All in for Whole Grains, Lean on Protein, eggs