Spicy Black Bean Breakfast Burrito

makes 2 large burritos
Recipe from cookthink

If you're craving a savory, high-protein, high-fiber breakfast, this burrito is right up your alley. You can substitute feta or cheddar for the cream cheese.

instructions

1. Preheat the oven to 375F and put a baking dish on the middle rack. In a small nonstick skillet, scramble the eggs in a little butter until soft and remove them to a plate. Prep the beans, pepper, jalapeno and cilantro.

2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the jalapeno and bell pepper and sautée, 2 minutes. Stir in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soft, 3-5 more minutes.

3. Add the black beans and 1/4 cup water and simmer the vegetables until almost all the water is gone, another 3-5 minutes. Remove the pan from the heat.

4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5. Spread equal amounts of the cream cheese onto each tortilla, then top with beans and peppers, egg and cilantro. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6. Put the burritos side by side in the baking dish. Bake until the tortillas toast and the filling is hot, about 10 minutes.