|Saturated fat||5.7 g|
This protein-packed vegetarian burrito is the perfect on-the-go breakfast for busy weekday mornings
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- Add the canola oil to a nonstick skillet set over medium heat. Add the onion and pepper, and cook until peppers have softened, about 5 minutes. Add the pinto beans and 1 tablespoon of water, and increase the heat to medium-high. Cook, stirring, until the liquid has evaporated and the beans are hot, about 3 minutes.
- Add the eggs to the skillet and scramble. When cooked through, off heat, add the cheese and cover. Let stand 3 minutes or until the cheese just melts. Add 1 tablespoon of guacamole and 1 tablespoon of salsa to each tortilla and fill with one-quarter of the egg mixture. Add hot sauce to taste. Roll up, burrito style, and serve immediately.