Gluten-Free Breakfast Burritos
Delicious protein filled burritos to kick off your day
Equipment
- 1 Skillet
Ingredients
- 4 Gluten free tortillas
- 2 tbsp Olive oil
- 1/2 cup Diced onions
- 1/2 cup Diced bell peppers
- 1/2 cup Diced tomatoes
- 1/2 cup Cooked black beans
- 1/4 tsp Cumin
- 1/4 tsp Chilli powder
- 4 Eggs
- 1/4 cup Milk
- 1/2 cup Shredded cheese
- Salt and pepper (to taste)
- Salsa or sour cream for serving (optional)
Instructions
- Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the diced onions and bell peppers and sauté for 2-3 minutes, or until softened.
- Stir in the diced tomatoes, cooked black beans, cumin, chili powder, salt, and pepper, and cook for another 2–3 minutes.
- In a small mixing bowl, whisk together the eggs and milk. Pour the egg mixture into the skillet and stir occasionally until the eggs are cooked through.
- Heat the tortillas in a dry skillet or the microwave for a few seconds to make them more pliable.
- Divide the egg mixture among the four tortillas, add shredded cheese on top of the eggs, and roll up tightly.
- Serve with salsa and sour cream, if desired.