Ingredients
Equipment
Method
- In a large bowl, whisk together the eggs, milk, chili powder, cumin, salt, and pepper until the mixture is glossy and well combined. On medium heat, pour the mixture into a non-stick skillet. Cook for about 4-5 minutes, stirring frequently, until the eggs are just set but still soft.
- Gently fold the rinsed black beans and corn into the scrambled eggs. Cook for an additional 2-3 minutes until everything is heated through.
- Lay the whole wheat tortillas flat on a clean surface. Spoon an equal amount of the egg mixture into the center of each tortilla. Top with diced avocado and fresh cilantro. Roll each tortilla tightly, folding in the sides to secure the filling.
- For a delightful crispy exterior, warm a skillet over medium heat and place each burrito seam-side down. Cook for 2-3 minutes until golden brown, then flip and repeat.
- Slice the burritos in half and serve warm with your favorite hot sauce on the side. Indulge in the blend of spice and freshness in every bite!
Notes
Let the egg mixture cool slightly before adding it to the tortillas for easier rolling. The combination of creamy avocado with spiced eggs is a flavor duo that’s perfect for cozy mornings!