Southwest Breakfast Burrito with Fire Roasted Veggies
EQUIPMENT NEEDED
Cast iron Skillet
Non-stick pan
Spoon
INGREDIENTS
4 large flour tortillas
6 eggs
1/4 cup milk
1/2 cup shredded pepper jack cheese
1/2 a red onion, sliced
1 red bell pepper, sliced
1 zucchini, sliced thin
1/2 cup black beans (rinsed)
1/2 tsp cumin
Salt & pepper
Olive oil or butter
Optional: avocado, salsa, cilantro, hot sauce
INSTRUCTIONS
Over open gas flame, lightly char bell pepper and onion slices (or grill pan them). Set aside.
In a nonstick skillet, heat oil over medium. Sauté zucchini and beans with cumin, salt & pepper for 3–4 mins. Add roasted onion/peppers back in.
In bowl, whisk eggs and milk. Pour into a non-stick pan. Cook low and slow, stirring gently for fluffy scrambled eggs.
Warm tortillas over an open flame or in the skillet.
Assemble burritos: spoon eggs, veggies, cheese into center. Add avocado or salsa if desired.
Fold and roll tightly. Toast the burrito seam-side down in the skillet for 1–2 mins for a golden finish.
Serve.
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