Ingredients
- Eggs, 6 large
- Cooked Chicken Breast, 1 cup shredded
- Black Beans, 1/2 cup drained and rinsed
- Shredded Cheddar Cheese, 1/2 cup
- Salsa, 1/4 cup
- Whole Wheat Tortillas, 4 large
- Olive Oil, 1 tablespoon
- Green Onion, 2 tablespoons chopped
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Whisk eggs in a bowl and pour into the hot skillet. Scramble the eggs until they are cooked but still slightly moist.
- Step 2: Add the shredded chicken breast, black beans, salsa, and green onion to the skillet with the scrambled eggs. Stir to combine all ingredients and heat through.
- Step 3: Warm the tortillas in a microwave or dry skillet until pliable. This prevents them from tearing when you roll them.
- Step 4: Divide the egg and chicken mixture evenly among the warmed tortillas.
- Step 5: Sprinkle shredded cheddar cheese over the mixture in each tortilla.
- Step 6: Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Serve immediately or wrap individually for later.
Notes
- For longer storage, wrap individual burritos tightly in foil *after* they've cooled completely to prevent freezer burn.
- Reheat frozen burritos by microwaving for 1-2 minutes, then crisping them in a skillet for a restaurant-style finish.
- Serve your burritos with a dollop of sour cream and some extra salsa for dipping – a perfect complement to the hearty filling.
- Don't overcook the eggs; slightly moist eggs will prevent the burritos from becoming dry after refrigeration or freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American