Submitted by: Jenna Taylor
Prep Time: 1 Hour
Cook Time: 1 Hour
Servings: 10
I had a hard time finding a burrito that met my needs so I created this one. I make this in bulk and freeze them for on-the-go mornings.
1 tsp. sea salt
1/4 tsp. black pepper
30 egg
2 tsp. arrowroot powder
10 sprouted whole grain tortilla
1/2 lbs. black beans, dry, organic
4 c. water
2 tbsp. extra virgin olive oil
1/2 c. onion
1/4 c. green bell pepper
2 garlic
1 tsp. dried oregano
2 tbsp. apple cider vinegar
Soak and rinse beans. Add hot water to beans, and boil for 2 minutes.
Add chopped onion, chopped pepper, and minced garlic; cook until tender, about 5 minutes.
Add oregano, apple cider vinegar, salt, and pepper. Stir mixture into beans in saucepan. Bring to a boil, then set aside for 1 hour. Store in the fridge overnight.
The next day, strain bean mixture and put liquid into a saucepan. Whisk arrowroot into liquid. Bring to a boil then set aside. Heat a small frying pan to medium low heat.
Add olive oil to pan. Beat eggs and add to frying pan. Add 1/4 cup of bean mixture. Cook like an omelet. Move omelet onto a cutting board.
Heat 1 tortilla in frying pan. Cut omelet into 4 equal-width strips. Move tortilla onto cutting board, stack omelet strips on tortilla. Add 1-3 teaspoons of bean reduction. Wrap burrito. Repeat for 10 burritos. Place burritos in a freezer bag for an on-the-go breakfast.
Recipe will make 10 burritos.
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