breakfast burrito

2 teaspoons vegetable oil
1 cup red onion, diced
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans
1/4 teaspoon red pepper flakes
Salt and fresh ground black pepper
4 eggs and 4 egg whites
1/3 cup shredded pepper Jack cheese
Non-stick cooking spray
4 (10-inch) whole-wheat tortillas
1/4 cup salsa
1 tomato, seeded and diced
1 avocado, sliced
Hot sauce

Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until softened and slightly browned. Add black beans and red pepper flakes and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste and set aside.

Whisk together the eggs and egg whites then stir in the cheese. Spray a clean skillet with cooking spray, and heat over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Spread each tortilla with 1 tablespoon salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Top with hot sauce. Roll up burrito-style and serve.

Serves 4