Photo: Carmen Cheung
From the freezer to your plate, these make-ahead bean burritos are an eggcellent choice for hungry tummies on busy mornings!
540-mL can pinto beans, drained and rinsed
2 tbsp lime juice
1/2 tsp cumin
250 g fresh chorizo sausages, casings removed
2 red bell peppers, cored and finely chopped
8 eggs, lightly beaten
2 green onions, finely chopped
2 tbsp coarsely chopped cilantro
8 large flour tortillas
1 cup shredded cheddar
salsa, (optional)
Protein 22g, Carbohydrates 40g, Fat 16g, Fibre 4g, Sodium 866mg.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung.