Egg White and Black Bean Breakfast Burrito

Instructions

1. 1

   Prepare the black beans

   • Rinse the dried black beans and soak them in water overnight, or for at least 8 hours.
   • Drain the soaking water. Add the beans to a pressure cooker with 3 cups of fresh water.
   • Cook on high pressure for 20-25 minutes, or until the beans are tender. Drain any excess water and set aside.
2. 2

   Make the fresh salsa (Pico de Gallo)

   • In a small bowl, combine the chopped tomatoes, half of the chopped red onion, cilantro, and green chili (if using).
   • Squeeze the fresh lime juice over the mixture and stir gently to combine.
   • Set aside for the flavors to meld while you prepare the filling.
3. 3

   Sauté the vegetables and beans

   • Heat the olive oil in a large non-stick skillet over medium heat.
   • Add the remaining half of the chopped red onion and the bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened.
   • Stir in the cooked black beans, cumin powder, and chili powder. Cook for another minute until fragrant.
4. 4

   Cook the egg whites

   • Separate the egg whites from the yolks into a bowl and whisk lightly.
   • Pour the egg whites into the skillet with the vegetables.
   • Season with salt and black pepper.
   • Cook, stirring gently with a spatula, until the egg whites are scrambled and just set, about 3-4 minutes. Avoid overcooking.
5. 5

   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 and spoon one-fourth of the egg white and bean mixture down the center.
   • Top with 2-3 tablespoons of the fresh salsa.
   • Fold in the sides of the tortilla, then tightly roll it up from the bottom to enclose the filling.
   • Repeat with the remaining tortillas and filling. Serve immediately.