Breakfast Burrito

Most breakfast burritos you can get in a restaurant are going to have potatoes in them as a kind of filler. Personally, I hate that practice. So, instead of the potatoes, I went with rice and black beans for this. I hope you like it, because I sure do! Also, you can add meat to this if you want.

Breakfast Burrito

1 10" Tortilla

2 Eggs

1/2 cup Peppers and Onions

1/4 cup Canned Black Beans

1/4 cup Rice (uncooked)

1/4 cup shredded cheddar (or colby jack) cheese

1/4 tsp Canned Chipotles in Adobo (pureed)

1/2 tsp Lime Juice

1/4 tsp Cumin Seed (whole)

Pinch Garlic Powder, Onion Powder, Dried Basil, Dried Oregano, Dried Cilantro

S+P to taste

1. Start the rice following the specific instructions for your rice maker/steamer (if you're using one). Add the lime juice to the water, and add salt and pepper.

2. When the rice is almost done, begin warming up the tortilla. Scramble the eggs in a non-stick pan  over medium heat (you can use a regular pan, but you'll need to warm up 1 Tbsp of oil first).

3. When the eggs are done, remove them from the pan and set aside somewhere where they'll be kept warm. Using the same pan, saute the peppers and onions until the onions turn translucent.

4. Add the black beans, chipotles, herbs, spices, and S+P. Cook for 2-3 minutes over medium heat. The starchiness of the beans might require you to add some liquid, so a little extra lime juice will not only do the trick, but it will also add a little more flavor.

5. Add the eggs to the mix, stir, and cook for about 30 seconds.

6. Get the tortilla out of wherever you've been keeping it warm, put the rice in first, and then put the egg mix on tops. Add the cheese, and roll up.

7. Enjoy!