Black Bean Breakfast Burritos

Everyone knows that breakfast for dinner is a guaranteed "go-to" meal on a busy day. Right? Tell me I'm not alone in this. It seems like fairly common knowledge. You pretty much always have eggs in the kitchen. Well, unless you're Vegan.

Unlike, Julia Roberts' character in Runaway Bride, I know exactly how I like my eggs. Or rather, I know what I don't like. I am not a fan of over easy or fried eggs. I like hard boiled if they are chopped up on salad, but only if the yolk is completely done. I am not a fan of runny, so scrambled is pretty much how I like to go. Scrambled and topped with salsa, cilantro, and feta. Yes, that is how I like them best. (Is it me, or did that last one sound like something out of a Dr. Seuss book. That seems to be all we read to Madeline these days. Anyway...)

Sometimes I want something breakfast-y that feels a little more dinner-y. Less sweet, more savory. That is what I love breakfast burritos for. There are endless variations of what you can include in them, though it seems like they should pretty much always have eggs in some form or another. I guess that is what makes them "breakfast" burritos. This is my new favorite version of a breakfast burrito because it has scrambled eggs exactly how I like them inside, mixed in with a few other things I love.

p.s. We ate Black Bean Breakfast Burritos twice for dinner this week.

Black Bean Breakfast Burritos
a goodLife {eats} creation

• 6 large eggs
• 2 tablespoons milk
• salt and pepper, to taste
• 1/2 cup cilantro leaves, rinsed and chopped
• 1 - 15 oz. can black beans, drained and rinsed
• 3/4 cup feta cheese, crumbled
• 1 avocado, diced
• salsa, your choice of heat
• 6 soft taco sized flour tortillas, warmed

Combine the eggs, milk, salt, and pepper. Hand beat the eggs using a whisk or fork until yolk and white are evenly mixed and the eggs are frothy, about 1-2 minutes.

Grease a nonstick saute pan and set it over medium-high heat. Add eggs to the pan. After the eggs begin to set, gently move them around in the pan with a spatula or wooded spoon. Move the eggs to the center while tilting your pan to redistribute the unset parts.

Break apart large pieces with your spoon or spatula. Turn the eggs as needed until the are cooked through. Stir in the chopped cilantro.

To assemble the burrito: divide the egg and black bean evenly among the tortillas. Garnish each burrito with feta, avocado, and salsa. Top with additional cilantro, if desired. Serve immediately.