Photo by Iuliia Nedrygailova
Serves 4
4 large eggs
Kosher salt
Fresh ground black pepper
3 tablespoons olive oil, divided
½ pound turkey sausage, crumbled
½ small red bell pepper, sliced
½ small onion, sliced
4 ounces mushrooms, sliced
½ cup black beans
4 10-inch whole grain flour tortillas
1 cup shredded pepper jack cheese
1 avocado, sliced
In a medium bowl, whisk eggs with salt and pepper. Set aside. In a large skillet over medium heat, add 2 tablespoons of oil. When oil is heated, add sausage and cook until browned. Remove with a slotted spoon to a platter and keep warm. In the same skillet, add bell pepper and onion, and sauté until soft. Add mushrooms, and cook until moisture from mushrooms has evaporated. Add sausage and beans to mushroom mixture, and season with salt and pepper. Stir well to combine, then set aside. In a medium skillet, over medium heat, scramble eggs until just cooked. Remove from pan and keep warm. Clean pan for reuse.
To assemble burritos, place tortillas on a clean work surface or large cutting board. Divide the mushroom and sausage mixture onto the middle of each tortilla, followed by the eggs and then the cheese. Fold in the sides of the tortillas over the filling, then roll up the tortillas from the bottom, tucking in the edges as you roll.
Add remaining 1 tablespoon of oil to pan over medium heat. When oil is hot, place burritos seam-side down, and cover pan. Cook until bottoms of burritos are golden brown, about 3 minutes. Flip the burritos, then cover again and cook until golden brown on the other side. Remove to a serving platter or individual plates, and serve warm. Garnish with avocado slices.
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