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Recipe

ASPARAGUS AND EGG BURRITOS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes

Ingredients

  • 4 tsp (20 mL) vegetable oil
    1 small Onion, chopped
    12 oz (375 g) Asparagus, trimmed and sliced into 1-inch (2.5 cm) pieces
    1 cup (250 mL) chopped Sweet Red Pepper
    1 cup (250 mL) drained, rinsed canned black beans
    1/4 cup (50 mL) salsa
    6 large Eggs
    1 cup (250 mL) shredded Cheddar Cheese
    1/2 tsp (2 mL) each ground cumin, chili powder and dried oregano leaves
    1/4 tsp (1 mL) salt
    4 large (10-inch/25 cm) flour tortillas
    Toppings: Sour Cream, salsa, hot sauce

Preparation

  • In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion, asparagus and red pepper, cook, stirring occasionally, for about 7 minutes, until asparagus is tender.

    Meanwhile, in small bowl, combine beans and salsa; set aside.

    In medium bowl, whisk eggs until blended. Whisk in 1/4 cup (50 mL) of the cheese, cumin, chili powder, oregano and salt; pour into skillet over vegetables. Cook, stirring gently, for about 3 minutes, until eggs are set.

    Spoon egg mixture in centre of each tortilla; top with bean mixture. Sprinkle with remaining cheese. Fold up bottom of tortillas over filling, fold in sides; roll up tightly. Brush tortillas with remaining oil.

    Wipe skillet clean; heat over medium heat. Add burritos seam side down, cook for about 6 minutes, turning once, until golden. Serve with toppings.
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Asparagus and egg burritos

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