Mexican Egg Burrito

This was one of those meals that starts as one thing but turns into something entirely different.

Johnny and I were hungry for dinner so looked at some take-out menus because I didn't have anything planned and sometimes that sparks an idea or a craving. Both of us separately thought an egg sandwich looked like the best thing on the menus, so of course we decided to make them at home instead of ordering.

I instantly envisioned carmalizing the green peppers and mixing with scrambled eggs for that delicious "pepper and egg" combination I told you about before. All local places start offering it this time of year for Lent. We didn't have any bread or rolls to put it on, so tortillas were substituted. Then I thought, ok we'll just run with the Mexican flavors!

1 tsp olive oil
1 green pepper
4 eggs
1/4 cup water
1 can black beans
salt and pepper, to taste

Start by lightly coating a medium sized frying pan with a small amount of olive oil. Wash and chop the green pepper into 1/2" pieces and start to carmalize in the pan over medium high heat. Whip the 4 eggs with the water (or milk) to thin out. Once the peppers begin to lose their crunch lower the heat to medium low and add the eggs. Season with salt and pepper and slowly move around to begin cooking. Drain and rinse a can of black beans and add to the pan, stirring occasionally. Add a lid for the last few minutes so the eggs cook through and everything is heated evenly. Makes enough to fill 8 six-inch tortillas.

Serve on warmed tortillas with fat free sour cream and a drizzle of taco sauce or salsa!

I'm submitting this to Laura's "Just Another Meatless Monday." Link up any meatless dish (breakfast, lunch, dinner, snacks, etc.) every Monday so we can all be inspired and expand our recipe binders!