Egg Burrito with Orange

Instructions

1. 1

   Cook the black beans

   • Drain the soaked black beans and rinse them well.
   • Place the beans in a pressure cooker with 1.5 cups of fresh water.
   • Secure the lid and cook on high pressure for 20-25 minutes.
   • Allow the pressure to release naturally, then drain any excess water and set the beans aside.
2. 2

   Sauté the vegetables

   • Heat the olive oil in a large non-stick skillet over medium heat.
   • Add the chopped onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
3. 3

   Prepare the egg filling

   • In a medium bowl, whisk together the eggs, milk, cumin powder, chili powder, salt, and black pepper.
   • Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are about halfway cooked.
   • Stir in the cooked black beans and fresh cilantro. Continue to cook for another 1-2 minutes until the eggs are just set but still moist. Remove from heat.
4. 4

   Assemble the burritos

   • Warm the tortillas one at a time in a dry skillet for 30 seconds per side until soft and pliable.
   • Lay a warm tortilla on a flat surface. Sprinkle 2 tablespoons of shredded cheese down the center.
   • Spoon about one-fourth of the egg and bean mixture over the cheese.
   • Fold in the sides of the tortilla, then tightly roll it up from the bottom to enclose the filling.
5. 5

   Serve

   • Serve the burritos immediately while warm, with lime wedges on the side for squeezing over.