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Fareway

Servings: 4 servings

Total Time: 15 minutes

  • 2 Tbsp canola oil
  • 1 small white onion, chopped
  • 1 red pepper, seeded and diced
  • 1 jalapeno, seeded and minced
  • 2 cups black beans, drained and rinsed
  • 1/4 tsp red pepper flakes
  • to taste salt and pepper
  • 1 cup cooked brown rice
  • 1/2 cilantro, chopped
  • to taste hot sauce
  • 4 eggs
  • 4 egg whites
  • 4 (10-inch) whole wheat tortillas
  • 1/2 cup salsa verde
  • 1 tomato, diced
  • 2 avocados, cubed
  • optional sour cream & pepper jack cheese

Directions

For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and set aside.

For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.

For the eggs: Whisk together the eggs and egg whites in a small bowl. Spray a nonstick skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.

Before serving, wrap in foil and warm in a 350°F oven for 12 to 15 minutes until warmed.

Tip: For a make-ahead version, after assembling, wrap the burrito in foil and store in the refrigerator overnight. The next morning, set oven to 350°F and heat burritos for 12 to 15 minutes until warmed.

Nutrition

Calories: 360, Total Fat: 17g, Saturated fat: 3g, Cholesterol: 95mg, Sodium: 640mg, Carbohydrates: 40g, Dietary Fiber: 7g, Protein: 13g

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