2 Tbsp. Canola oil
1 small White onion, chopped
1 ea. Red pepper, seeded and diced
1/4 cup Jalapeno, seeded and minced
2 cups Black beans, cooked
1/4 tsp. Red pepper flakes
As needed Salt
As needed Ground black pepper
1 cup Brown rice, cooked
1/2 c. Cilantro
As desired Hot Sauce
4 ea. Eggs
4 ea. Egg whites
4 ea. Whole wheat tortillas, 10-inch
1/2 cup Salsa verde
1 ea. Tomato, diced
2 ea. Avocado, cubed
As desired Light Sour cream
As desired Pepper jack cheese, reduced fat, shredded
For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.
For the eggs: Whisk together the eggs and egg whites in a small bowl. Spray a nonstick skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.
Before serving, wrap in foil and warm in a 350°F oven for 12 to 15 minutes until warmed.
Tip: For a make-ahead version, after assembling, wrap the burrito in foil and store in the refrigerator overnight. The next morning, set oven to 350°F and heat burritos for 12 to 15 minutes until warmed.