Ingredients:

  • 8 large eggs (about 480 grams)
  • 1/2 cup cottage cheese (about 120 grams)
  • 1 cup black beans, drained and rinsed (about 240 grams)
  • 1 cup diced bell peppers (about 150 grams)
  • 1/2 cup diced onion (about 75 grams)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil (about 30 ml)
  • 4 large whole wheat tortillas
  • 1 cup shredded cheddar cheese (about 110 grams)
  • Fresh cilantro, chopped (for garnish)
  • Salsa or hot sauce (optional, for serving)

Instructions:

  1. Dice the bell peppers and onion, set aside.
  2. In a mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined.
  3. Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell peppers, sauté until softened (about 5-7 minutes).
  4. Pour the egg mixture into the skillet with the veggies. Add black beans, cumin, and chili powder. Cook, stirring gently, until the eggs are just set but still creamy (about 5 minutes).
  5. Warm tortillas briefly in a dry skillet or microwave. Spoon the egg mixture onto each tortilla and sprinkle with shredded cheese. Roll up the burrito by folding in the sides and then rolling from the bottom.
  6. Garnish with chopped cilantro and serve with salsa or hot sauce if desired.