Ingredients
- Eggs: 6 large
- Cooked Chicken Breast: 1 cup, shredded
- Black Beans: 1/2 cup, rinsed and drained
- Salsa: 1/4 cup
- Cheddar Cheese: 1/2 cup, shredded
- Whole Wheat Tortillas: 4 large
- Avocado: 1/2 medium, sliced
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Whisk eggs in a bowl and pour into the skillet. Scramble until cooked through.
- Step 2: Add the shredded chicken breast and black beans to the skillet with the scrambled eggs. Stir to combine and heat through.
- Step 3: Stir in the salsa and cheddar cheese. Cook until the cheese is melted and everything is well combined.
- Step 4: Warm the tortillas according to package instructions.
- Step 5: Divide the egg mixture evenly among the tortillas. Top with sliced avocado.
- Step 6: Fold in the sides of the tortilla and then roll up tightly to form a burrito. Serve immediately.
Notes
- For longer storage, wrap cooled burritos individually in foil, then place in a freezer bag, removing as much air as possible.
- Reheat frozen burritos in the microwave for 1-2 minutes, flipping halfway, or bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
- Serve your burrito with a dollop of Greek yogurt for extra protein and a cool, tangy contrast to the warm filling.
- Don't overcook the eggs; slightly underdone eggs stay softer in the burrito and reheat better, so pull them from the heat just before they look fully set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American