Serve with a salad of fresh spinach, sliced red onion, and cubed cantaloupe.
1/3 cup thinly sliced radish
1/4 cup thinly vertically sliced red onion
1 tablespoon fresh lemon juice
1/2 medium ripe avocado, chopped
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 teaspoons butter
4 garlic cloves, coarsely chopped
2 ounces reduced-fat pork sausage
6 large eggs, lightly beaten
4 (8-inch) whole-wheat flour tortillas
1 (15-ounce) can organic pinto beans, rinsed, drained, and mashed
1 serrano chile, thinly sliced
1/4 cup thinly sliced green onions
How to Make It
Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.
Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.
Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.
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