Warm tortillas packed with avocado, eggs, beans, cheese, and punchy salsa create a savory breakfast bite.
# Components:
→ Produce
01 - 1 large ripe avocado, diced
02 - 1 medium tomato, diced
03 - 1 small red onion, finely chopped
04 - 1 small jalapeño, seeded and minced (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 1 lime, juiced
→ Eggs & Dairy
07 - 6 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup shredded cheddar cheese or pepper jack cheese
→ Beans
10 - 1 cup canned black beans, rinsed and drained
→ Tortillas
11 - 4 large flour tortillas, 10-inch (or gluten-free tortillas)
→ Spices & Oils
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon smoked paprika
16 - Salt and black pepper, to taste
# Preparation Steps:
01 - In a small bowl, gently toss together diced avocado, tomato, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper as desired, then set aside.
02 - In a separate bowl, thoroughly whisk eggs with milk, adding salt and pepper to taste.
03 - Warm olive oil in a large skillet over medium heat. Pour in egg mixture and gently scramble until just set. Remove from heat and fold in shredded cheese until melted.
04 - In a small saucepan, combine black beans with cumin, chili powder, smoked paprika, salt, and pepper. Heat over medium for 2–3 minutes until warmed through.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Lay one tortilla flat. Spoon scrambled eggs, seasoned black beans, and avocado salsa down the center.
07 - Fold the sides inward and roll up tightly to secure the filling. Repeat with remaining tortillas and fillings.
08 - For a crispy exterior, place burritos seam side down in a heated skillet for 1–2 minutes per side until lightly golden.
09 - Serve warm, accompanied by lime wedges or salsa as desired.
