Breakfast Burrito

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


6 eggs
1/4 cup 2% milk
4 tsp olive oil, divided
1/2 cup dices, sweet 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


  1. In a medium bowl, whisk together eggs and milk; set aside.
  2. 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.
  3. Remove from heat and set aside.
  4. In a large nonstick skillet, heat remaining olive oil over medium heat.
  5. Pour in egg mixture and cook 3 to 5 minutes, stirring gently, until eggs are set but still soft. Remove from heat.

*please email [email protected] to request a spice pack of your own