Make-Ahead Black Bean and Scrambled Egg Breakfast Burritos

Ingredients

• Egg

  Whole, fresh eggs

  10 large or 500g

• Salt

  Table

  ⅜ tsp or 2g

• Ricotta cheese

  Part skim milk

  ⅔ cup or 165g

• Canola oil

  1 tbsp or 14g

• Pico de gallo

  Campbell soup company, pace

  ⅔ cup or 171g

• Black beans

  Mature seeds, cooked, boiled, without salt

  880g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Tortillas

  Ready-to-bake or -fry, corn

  10 tortilla or 240g

• Cheddar cheese

  ¾ cup, shredded or 85g

Directions

1. Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it's ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl. Wipe skillet with a paper towel. Add pico de gallo and beans to pan; cook over medium heat 3 minutes or until heated and any liquid evaporates, stirring occasionally. Stir in onions. Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup bean mixture and about 1 tablespoon queso fresco. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style. To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months. To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.
2. (source: https://www.cookinglight.com/recipes/black-bean-scrambled-egg-breakfast-burritos)

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