Categories: breakfast

Ingredients

• 1/3 cup thinly sliced radish
• 1/4 cup thinly vertically sliced red onion
• 1 tablespoon fresh lemon juice
• 1/2 medium ripe avocado, chopped
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons butter
• 4 garlic cloves, coarsely chopped
• 2 ounces reduced-fat pork sausage
• 6 large eggs, lightly beaten
• 4 (8-inch) whole-wheat flour tortillas
• 1 (15-ounce) can organic pinto beans, rinsed, drained, and mashed
• 1 serrano chile, thinly sliced
• 1/4 cup thinly sliced green onions

Directions

1. Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.

2. Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.

3. Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.

Email to a friend | Print this recipe | Back