Southwestern BBQ Breakfast Burrito

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Barbecue sauce

  ½ cup or 125g

• Seasoning mix, dry, taco, original

  1 ½ tsp or 5g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper, cooking until softened, about 3 minutes.
2. Pour beaten eggs into the pan and let them sit until they start to set on the bottom. Carefully fold them until just cooked.
3. Fold in the drained black beans and corn, cooking until heated. Add BBQ sauce and taco seasoning, mixing carefully.
4. Warm the tortillas and wrap each burrito tightly around the filling, folding in the sides and rolling from the bottom.

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