By In The Kitchen with Stefano Faita 

Stuffed with scrambled eggs, black beans, quinoa and Swiss cheese, these protein-packed burritos will power start your day.

INGREDIENTS

Quinoa and Black Bean Filling:

– 2 cups cooked quinoa (3/4 cups uncooked)
– 1 (14-ounce) can black beans, rinsed and drained
– 1 cup grape tomatoes or cherry tomatoes, halved
– 1/2 onion, finely diced
– 1 jalapeno, finely diced
– 1/4 cup chopped cilantro
– Juice of 1 lime
– 2 tsp. regular chili powder or chipotle powder, or to taste
– Salt and freshly ground pepper, to taste
– 1/2 cup grated Swiss cheese
– 2 to 4 slices cooked bacon, crumbled

Scrambled Eggs:

– 6 to 8 eggs
– 3 tbsp. milk
– Salt and freshly ground pepper, to taste
– 1 tbsp. olive oil

Assembly:

– 8 kale leaves, stemmed and finely sliced
– 1 avocado, diced or sliced
– 4 large multi grain or whole wheat tortillas, warmed

DIRECTIONS

Quinoa and Black Bean Filling:

Add cooked quinoa, black beans, tomatoes, onion, jalapeno, cilantro, lime juice, chili powder, salt and pepper, Swiss cheese and bacon to a bowl. Toss to combine. This makes more than what’ll you need for the burritos. Serve leftovers as a salad for lunch or dinner.

Scrambled Eggs:

Whisk eggs with milk. Season with salt and pepper. Heat oil in a non-stick skillet over medium low heat. When pan is hot, pour egg mixture into skillet. Cook, stirring constantly, until eggs are creamy and softly set, about 5 to 7 minutes.

Assembly:

Add kale, avocado, scrambled eggs, quinoa and bean mixture to the centre of each tortilla. Roll up each tortilla. Cut in half and serve.

Yield: 4 servings

Still hungry?… See more recipe’s from In The Kitchen With Stefano Faita
 

in the kitchen with stefano faita fruit and nut muesli in a bowl with toasted coconut as garnishin the kitchen with stefano faita ginger pumpkin pancakes on a plate with plum and blackberry toppings
X