Black Beans, Avocado, and Egg Burrito
Breakfast Burritos have to be one of the best inventions of all time.
Well, coming in behind the actual invention of the tortilla, that is. Even in its simplicity, the tortilla has to be one of the most amazing wonders of the world.
Flour or corn, mini street sized, small, medium or large, packaged or fresh, the soft tortilla for a Breakfast Burrito not only provides for using any combination of fresh ingredients you have on hand, but once softened for filling its base makes everything taste good no matter what gets stuffed inside.
Breakfast Burrito was the most popular breakfast for my Grandson, the J-Dude while he was with me in Las Vegas late March through April. I maybe shouldn’t have photographed the dish on a black plate, or just before a hungry teen was ready to eat, but it was easy to capture the moment while enjoying the pleasure of eating outside.
A couple posts back I shared a Black Beans and Rice dish having portioned off a batch of cooked, seasoned black beans for our dinner one evening. I set aside another portion of the batch just for morning Breakfast Burritos.
Many of you, the same as me, often keep a fresh selection of tomatoes, avocados, limes, and cilantro on hand and just this combination stuffed inside a warmed tortilla is tasty with a creamy, quick cooked scrambled egg. I’m also never without fresh scallions in house and as you know scrambled eggs combine well with lots of other ingredients including bright-colored bell peppers and any type of hot peppers or fresh herbs.
Quick, easy, and adaptable, the Breakfast Burrito including today’s Black Beans, Avocado, and Egg Burrito make a nutritious, colorful morning meal to start your day off right. Oops, and don’t forget the cheese!