Scrambled Egg Burritos With Black Bean Salsa

This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

Salsa

• 1 cup diced seeded plum tomatoes (3-4 tomatoes)
• 1 cup canned black beans, rinsed
• 2 tablespoons chopped scallions
• 1 tablespoon chopped fresh cilantro or parsley
• 1 tablespoon lime juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2-1 teaspoon minced chipotle chile in adobo sauce
• 1/8 teaspoon salt

Burritos

• 4 8-inch whole-wheat flour tortillas
• 4 large eggs
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 1 teaspoon extra-virgin olive oil
• 1 4-ounce can chopped green chiles
• 1/2 cup grated Cheddar or pepper Jack cheese
• 1/4 cup reduced-fat sour cream

Directions

1. To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.
2. To prepare burritos: Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
3. Meanwhile, blend eggs, 1/8 teaspoon salt and pepper in a medium bowl with a fork until well combined. Heat 1 teaspoon oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
4. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.

© Dotdash Meredith. All rights reserved. Used with permission.