Ingredients
- Eggs, 6 large
- Cooked Chicken Breast, 1 cup diced
- Black Beans, 1/2 cup rinsed
- Shredded Cheddar Cheese, 1/2 cup
- Salsa, 1/4 cup
- Whole Wheat Tortillas, 4 large
- Olive Oil, 1 tablespoon
- Green Bell Pepper, 1/2 diced
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add diced green bell pepper and cook until softened, about 3-5 minutes.
- Step 2: Whisk the eggs in a bowl and pour them into the skillet. Scramble the eggs until they are cooked through but still slightly moist.
- Step 3: Add the diced cooked chicken breast and black beans to the skillet with the scrambled eggs. Stir to combine and heat through.
- Step 4: Warm the tortillas according to package directions.
- Step 5: Divide the egg mixture evenly among the warmed tortillas. Top with shredded cheddar cheese and salsa.
- Step 6: Fold the sides of each tortilla inward, then roll up tightly from the bottom to create a burrito. Serve immediately.
Notes
- For longer storage, wrap cooled burritos individually in plastic wrap and then foil before freezing for up to 3 months.
- To reheat, microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes until warmed through.
- Serve with a dollop of Greek yogurt or sour cream for extra protein and creaminess.
- Don't overcook the eggs – slightly moist eggs prevent a dry burrito later on!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American