Freezer Breakfast Burritos
If you are the type of person who loves hitting the drive through in the morning but are looking for something a little healthier then this recipe is for you. Prep ahead these freezer burritos so you can quickly warm one up in the microwave before leaving the house!
Ingredients:
| Yellow pepper, diced | 1 each | 1 each |
| Tomato, diced | 1 cup | 250 mL |
| Onion, medium, diced | 1 each | 1 each |
| Olive oil | 2 Tbsp | 30 mL |
| Black beans, low sodium, 19 oz can, drained and rinsed | 1 each | 1 each |
| Chili powder | 1 tsp | 5 mL |
| Garlic powder | 2 tsp | 10 mL |
| Cumin | 1 tsp | 5 mL |
| Salt | 1/8 tsp | 1 mL |
| Pepper | 1/8 tsp | 1 mL |
| Eggs, large | 8 each | 8 each |
| 1% milk | 1/3 cup | 85 mL |
| Cheddar cheese, shredded | 2 cups | 500 mL |
| Kale, finely shredded | 1 cup | 250 mL |
| Whole wheat tortilla shells | 8 each | 8 each |
Directions:
- Over medium-high heat, sauté the pepper, tomato, and onion in 1 Tbsp of olive oil until most of the water in the vegetables is evaporated off, about 5-8 minutes.
- After 5-8 minutes, add the black beans, chili powder, garlic powder, cumin, salt, and pepper and sauté for another 5 minutes.
- Beat the eggs and milk together in a bowl.
- Over medium-heat in a separate pan, add the eggs and the remaining olive oil. Fry until the eggs are fully cooked through.
- Assemble burritos by adding eggs, veggies and beans, cheese, and kale into a tortilla shell. Wrap the burrito tightly and freeze in a freezer-safe Ziploc bag for up to a month.
Tip: To hold burritos together heat up a non-stick frying pan on medium-heat. Add some water with a food brush to where the end of the shell meets the body of the burrito and place it on the pan. Fry until the tortilla starts browning and the end of the tortilla stays in place.
Makes 8 servings (305 g /serving). 1 serving = 1 burrito
