2011, Recipe 66: Black Bean Breakfast Burritos

Recipe courtesy of Good Life Eats

• 6 large eggs
• 2 tablespoons milk
• salt and pepper, to taste
• 1/2 cup cilantro leaves, rinsed and chopped
• 1 – 15 oz. can black beans, drained and rinsed
• 3/4 cup feta cheese, crumbled
• 1 avocado, diced
• salsa, your choice of heat
• 6 soft taco sized flour tortillas, warmed

Combine the eggs, milk, salt, and pepper. Hand beat the eggs using a whisk or fork until yolk and white are evenly mixed and the eggs are frothy, about 1-2 minutes.
Grease a nonstick saute pan and set it over medium-high heat. Add eggs to the pan. After the eggs begin to set, gently move them around in the pan with a spatula or wooded spoon. Move the eggs to the center while tilting your pan to redistribute the unset parts.
Break apart large pieces with your spoon or spatula. Turn the eggs as needed until the are cooked through. Stir in the chopped cilantro.
To assemble the burrito: divide the egg and black bean evenly among the tortillas. Garnish each burrito with feta, avocado, and salsa. Top with additional cilantro, if desired. Serve immediately.

Results: I actually used the left over taco salad from the same site that I'd made earlier in the week.  Rashan liked it.  I thought it was fine.  I didn't love it.  I think part of that is I don't really like scrambled eggs that much anymore without stuff scrambled in them.