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Burritos Rancheros

These burritos taste great either warm or cold and are a creative way to enjoy the health benefits of eggs. 

1/4 cup (60 ml) green onion, chopped
1/2 cup (125 ml) each green, yellow and red peppers,
finely diced
1/2 cup (125 ml) black beans, cooked
4 free-range eggs, beaten
4–5 whole wheat tortillas
1/4 cup (60 ml) butter
1 1/2 cup (375 ml) Monterey jack cheese, shredded

On medium-low heat, melt two tablespoons (30 ml) of butter in a pan and gently sauté peppers, onion and beans for three to four minutes. Add eggs and gently tip the pan until egg completely covers the bottom. Cook for two to three minutes until golden on bottom, then flip the egg and cook the other side. Sprinkle with one cup (250 ml) shredded cheese and cook until melted.

Meanwhile, thinly spread remaining butter along the edge of half of each tortilla. Divide egg into even portions and place on top. Roll, starting from the unbuttered side. Press the buttered edge to keep tortilla rolled together.

Cut tortillas into two-inch (five cm) rolls and place them in a baking dish. Sprinkle with remaining cheese and salsa then bake at 350°F (180°C) until cheese melts. Remove from oven, let cool and wrap them for lunch.

Tomato Salsa
1 cup (250 ml) tomatoes, diced
1/4 cup (60 ml) red or yellow bell pepper, finely diced
1/4 cup (60 ml) onion, finely diced
3 Tbsp (45 ml) extra-virgin olive oil
2 Tbsp (30 ml) freshly squeezed lemon juice

Thoroughly combine the ingredients in a bowl and refrigerate for one to two hours before serving in order for the flavours to incorporate. Makes four to five burritos.

Source: alive #227, September 2001