Bean & Egg Breakfast Burritos

Directions

• Prepare the ingredients: Dice the onion, bell pepper, and avocado. Set them aside.
• Cook the onion and bell pepper: Heat a pan over medium heat and cook the diced onion and bell pepper for about 5-7 minutes, or until they are soft and lightly browned.
• Scramble the eggs: In the same pan, add the scrambled eggs to the cooked onion and bell pepper mixture. Cook, stirring occasionally, until the eggs are fully set, about 3-4 minutes.
• Assemble the burritos: Divide the cooked egg mixture evenly between the two wraps. Add 1/4 cup of black beans, 1/4 cup of diced tomatoes, 1/4 of the diced avocado, and 1/4 cup of shredded cheese to each wrap.
• Fold the burritos: Carefully fold the sides of the wrap in, then roll it up tightly to enclose the filling.
• Serve or store: Serve the burritos immediately or store the egg mixture in an airtight container in the refrigerator for up to 3 days. If freezing, wrap the assembled burritos individually and freeze for up to 2 months.