Recipe of the week: Vegetarian breakfast burrito

Breakfast can be one of the more challenging meals of the day to get into your daily routine, especially a breakfast you actually want to eat. This breakfast burrito recipe is tasty as well as packed with over 30 grams of protein and over 15 grams of fiber per serving; it's also easy to make!

Makes 2 servings

Ingredients

• 3 eggs

• 1 cup canned black beans, rinsed and drained

• 1 bell pepper, chopped

• 1/2 onion, chopped

• 1 tsp cumin

• 1 tsp crushed red pepper

• 1 1/2 cup kale or spinach

• 2 garlic cloves

• 1 tbsp tomato paste and 1 garlic clove

• 2 tortillas

• 1 tbsp olive oil

• 3 tbsp shredded cheddar

Instructions

1. Saute onion in olive oil until translucent, add the kale and the bell pepper.

2. Stir in the spices with the rinsed and drained black beans. Cook for 2-3 minutes; add in the minced garlic. Stir for another 2 minutes, then remove from heat.

3. Scramble and cook the eggs.

4. Arrange the burritos: Spread some tomato paste and minced garlic over the tortilla, add the beans in the middle, then the eggs and cheese.

5. Wrap like a burrito and toast in a pan until golden brown to seal* (if making ahead, save this step and step 6 for day you plan to eat it). Flip on the other side and toast until golden brown.

6. Transfer to a cutting board and cut in the middle, then enjoy!

Give this recipe a try and let me know what you think!

Margo