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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I really liked this one. We like to eat breakfast for dinner alot, so thats when I served this. I actually like the radish relish. I think it would have been too mushy otherwise, so the radish gave the burrito some crunch. I did use turkey sausage instead of pork, and I used 8oz instead.
I'm always up for trying something new, but this odd combination of ingredients just didn't meld well. The rasdish slaw did not go well with eggs and sausage. The egg, sausage, and bean mixture did turn out to be good breakfast leftovers with a little Tabasco, but skip the radish/onion mixture. We did like the cantalope spinach salad however.
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