Breakfast Burrito with Black Beans and a Pear

Instructions

1. 1

   Cook the black beans

   • Rinse the soaked black beans and place them in a pressure cooker with 3 cups of fresh water and the bay leaf.
   • Secure the lid and cook on high pressure for 20-25 minutes. Let the pressure release naturally.
   • While beans cook, heat 1 tsp olive oil in a small pan. Sauté half of the chopped onion and all the minced garlic until soft.
   • Stir in the cumin and chili powder and cook for 30 seconds.
   • Drain the cooked beans, reserving 1/4 cup of the cooking liquid. Discard the bay leaf.
   • Add the beans to the pan with the onion mixture, along with the salt and reserved liquid. Mash lightly with a fork and cook for 2-3 minutes until thickened. Set aside.
2. 2

   Prepare the fresh pico de gallo

   • In a small bowl, combine the chopped tomatoes, the remaining half of the onion, minced jalapeno, and chopped coriander leaves.
   • Squeeze the lime juice over the mixture and stir gently to combine.
   • Set aside for the flavors to meld.
3. 3

   Cook the filling

   • Heat the remaining 1 tsp of olive oil in a large non-stick skillet over medium heat.
   • Add the chopped bell pepper and sauté for 4-5 minutes until tender-crisp. Remove from the skillet and set aside.
   • In a medium bowl, whisk the eggs with the optional milk and black pepper until frothy.
   • Pour the egg mixture into the same skillet over medium-low heat. Cook, gently pushing the eggs from the edges to the center, until soft curds form (about 2-3 minutes). Remove from heat.
4. 4

   Assemble and toast the burritos

   • Warm the tortillas one by one in a dry skillet for 30 seconds per side.
   • Lay a warm tortilla flat. Layer a quarter of the scrambled eggs, seasoned black beans, sautéed bell peppers, and shredded cheese down the center.
   • Top with a spoonful of fresh pico de gallo.
   • Fold the bottom edge up over the filling, then fold in the sides, and roll tightly.
   • Place the burrito seam-side down in the warm skillet and toast for 1-2 minutes per side until golden and crisp. Serve immediately.