Southwestern BBQ Breakfast Burrito

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Barbecue sauce

  ½ cup or 125g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 ½ tsp or 1g

• Cheddar cheese

  ½ cup, shredded or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and diced red bell pepper; cook, stirring, until softened, 3–4 minutes.
2. Pour in the beaten eggs. Let the bottom just set, then gently push and fold until softly set and still glossy.
3. Fold in the drained black beans and corn; cook until heated through. Sprinkle in the taco seasoning and stir in the barbecue sauce until the mixture is evenly coated and hot.
4. Warm the tortillas until pliable (10–15 seconds in the microwave or briefly in a dry skillet). Divide the hot filling among them, sprinkle with the shredded cheese, fold in the sides, and roll up tightly.