On the weekends (or unexpected snow days) I find my schedule for the day instantly becoming more relaxed. I don’t feel like I have to rush out of the house or have a running list of “to-do’s” or, more realistically, “don’t-forget’s” for the day. The relaxing schedule really sets a positive tone for the day.
One of things I like most about weekends is making breakfast at home. Yes, there are probably 50 restaurants around me that serve some variation of breakfast or brunch. While I do frequent many of these, I find the best brunch memories happen at home surrounded by family, hot tea, and really good homemade food.
This recipe dates back to my vegetarian days when my husband and I were still in college and living in our apartment. Between school, part-time jobs, homework, and studying it was often difficult to find time to spend together over brunch. When the stars did align and we managed to have a weekend morning together I remember making mexican-themed breakfast burritos quite often. These memories make me smile. So, five years later, on a cold snowy morning I am reviving the breakfast burrito…it was just as delicious as I remember it.
- 1 can (15 oz.) black beans
- 1/2 tsp ground cumin
- 1/2 tsp ground chili powder
- 4 eggs, scrambled
- 2 tbsp milk
- whole wheat tortillas
- Pepper jack cheese, mexican blend shredded cheese, cheddar cheese (choose your favorite)
- Prepared salsa; chipotle salsa from Trader Joe’s is my go-to
- 1/2 c. arugula or spinach
- salt/pepper, to taste
Warm black beans in a saucepan until simmering. Season with cumin, chili powder, and a little salt/pepper. No need to drain the black beans; you can use a slotted spoon later.
Crack eggs in a bowl; add milk and salt/pepper to taste. Whisk egg mixture until well combined. Scramble eggs over medium-low heat until fully cooked.
Place one tortilla on a plate. Using a slotted spoon, scoop a generous portion of drained black beans onto the edge of the tortilla. Add scrambled eggs on top of the beans.
Layer cheese and salsa next.
Lastly, add a layer of arugula (or spinach) on top.
Fold the edges of the burrito in and roll until filling is completely enclosed in tortilla. The burrito is packed with protein, veggies, and whole grains so you will be satisfied until lunch. Best of all, it tastes great! Settle in with a cup of hot tea and your loved one and enjoy!