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Huevos Rancheros Burrito

By In The Kitchen With Stefano Faita

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 multigrain or whole wheat tortillas, warmed


PREPARATION

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.