High Protein Breakfast Burrito

Ingredients

• 1 onion (diced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder or peri peri
• 1 bell pepper (seeded and diced)
• 1 sweet potato (peeled and diced)
• 1 can (15 oz/470 g black beans, rinsed and drained)
• Salt and freshly ground pepper
• 4 large eggs
• 4 large tortillas
• feta (optional)
• cream or cottage cheese (optional)

Instructions

1. 1

   Heat about 2 teaspoons of oil in a pan on medium heat.

2. 2

   Add the onion and sauté until it begins to soften.

3. 3

   Add the cumin and chili or peri peri powder and stir in for about 30 seconds.

4. 4

   Toss in the bell pepper and sweet potato and cook until tender which should be about 10 minutes Stir in the black beans and cook for 2 minutes Do not overcook as the beans will get too soft and mushy.

5. 5

   Season with salt and pepper.

6. 6

   Crack the eggs into a bowl and beat lightly with a whisk.

7. 7

   Heat about a teaspoon of oil and add the beaten eggs, season with salt and pepper, and scramble until cooked.

8. 8

   Place the tortillas on a plate and fill with the sweet potato mixture and the scrambled eggs.

9. 9

   Crumble feta or spread on cream cheese if using.

10. 10

    Gently roll up the burrito, tucking in the ends tightly. Grill on a warm pan and serve warm

11. 11

    Or cool completely, tightly wrap in aluminum foil, and freeze for up to 3 months.

12. 12

    To reheat the frozen burrito, remove the aluminum foil, wrap it in paper towel and warm in the microwave for about 2 minutes.