Preparation time
20 minutes
Ready in
36 minutes
Cooking Time: 16 minutes
Makes
4 Servings
Ingredients
- 4 tsp (20 mL) vegetable oil
- 1 small Ontario Onion, chopped
- 12 oz (375 g) Ontario Asparagus, trimmed and sliced into 1-inch (2.5 cm) pieces
- 1 cup (250 mL) chopped Ontario Greenhouse Sweet Red Pepper
- 1 cup (250 mL) drained, rinsed canned black beans
- 1/4 cup (50 mL) salsa
- 6 large Ontario Eggs
- 1 cup (250 mL) shredded Ontario 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: Ontario Sour Cream, salsa, hot sauce
Instructions
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.
Nutritional Information
1 Serving:
- Protein: 28 grams
- Fat: 24 grams
- Carbohydrate: 56 grams
- Calories: 549
- Fibre: 8 grams
- Sodium: 1025 mg