12 oz (375 g) Asparagus, trimmed and sliced into 1-inch (2.5 cm) pieces
1 cup (250 mL) chopped Sweet Red Pepper
1 cup (250 mL) drained, rinsed canned black beans
1/4 cup (50 mL) salsa
6 large Eggs
1 cup (250 mL) shredded Cheddar Cheese
1/2 tsp (2 mL) each ground cumin, chili powder and dried oregano leaves
1/4 tsp (1 mL) salt
4 large (10-inch/25 cm) flour tortillas
Toppings: Sour Cream, salsa, hot sauce
Preparation
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion, asparagus and red pepper, cook, stirring occasionally, for about 7 minutes, until asparagus is tender.
Meanwhile, in small bowl, combine beans and salsa; set aside.
In medium bowl, whisk eggs until blended. Whisk in 1/4 cup (50 mL) of the cheese, cumin, chili powder, oregano and salt; pour into skillet over vegetables. Cook, stirring gently, for about 3 minutes, until eggs are set.
Spoon egg mixture in centre of each tortilla; top with bean mixture. Sprinkle with remaining cheese. Fold up bottom of tortillas over filling, fold in sides; roll up tightly. Brush tortillas with remaining oil.
Wipe skillet clean; heat over medium heat. Add burritos seam side down, cook for about 6 minutes, turning once, until golden. Serve with toppings.
main ingredients:
type of dish:
lunch
cuisine:
Mexico
specific recipes:
quick-and-easy
season and occasion: Spring
Type of meal:
dinner
