Breakfast Burrito

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Ingredients

Serves

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6 egg

1/4 cup 2% milk

4 tsp olive oil, divided

1/2 cup diced orange pepper (or any color you like)

1/2 cup corn kernels (fresh, canned or frozen/thawed)

1/2 cup rinsed, drained canned black beans

1 tbsp water

1/2 tsp salt

4 12-inch whole wheat tortillas

1/4 cup 5% sour cream

1/4 cup salsa

1/2 cup quartered cherry or grape tomatoes

1 cup shredded cheddar cheese

fresh cilantro leaves and hot sauce of your choice (optional)

2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp paprika

In a medium bowl, whisk together eggs and milk; set aside.
In a large nonstick skillet, heat 1 tsp (5 mL) of the olive oil over medium heat. Add peppers and cook, stirring occasionally until tender, about 2 minutes. Add corn, beans, water, salt and contents of single spice mix*; mix well and cook until water has evaporated, about 3 minutes.
Remove from heat and set aside.
In a large nonstick skillet, heat remaining olive oil over medium heat.
Pour in egg mixture and cook 3 to 5 minutes, stirring gently, until eggs are set but still soft. Remove from heat.