Recipe--Black Bean and Egg Burritos

Our family loves tacos of every kind! When I saw this recipe for black bean and egg filling, I knew I had to try it. It’s nice and filling and makes a great meatless, but protein-rich meal. This would even be great by itself, but we prefer to jazz it up with some toppings. For our size family, we doubled the following recipe.

 

Black Bean and Egg Burritos

 

2 teaspoons butter or oil (we use more)

¼ cup of chopped onion

¼ red pepper, chopped (we also used a few jalapenos)

1 small clove of garlic, minced (we used more!)

½ teaspoon cumin

1 ½ cups of cooked black beans

3 eggs, lightly whisked

 

In a small saucepan, heat the butter or oil until hot. Add the onion and red pepper and lightly salt. Cook until the onion and red pepper are very soft and sweet. If they start to brown, turn down the heat. You want them mostly softened, not brown.

Add the garlic and cumin and cook for another minute.

Add the black beans and cook until heated through. Then add the eggs. Scramble the eggs with the rest of the ingredients.

 

I prefer to scramble my eggs separately and then add them to the mixture, but you choose what you’d rather do.

Season the beans to taste. I added quite a bit of hot sauce to get it to our liking.

 

Top with salsa, tomatoes, onions, cilantro, sour cream, cheese, hot sauce, chili powder. Makes enough bean filling for 4 people. Enjoy!