The Big Breakfast Burrito

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil, plus 2 t
• 1 teaspoon cumin
• 1 teaspoon coriander seed
• 1/2 red pepper
• 1/2 green pepper
• 1/2 onion
• 8 ounces black beans, rinsed and drained
• 2 eggs
• 2 slices cheddar cheese
• 2 burrito-size flour tortillas

Recipe

• 1 preheat oven to 400°f combine sweet potatoes, 1 t olive oil, cumin and coriander. bake 20-25 minutes, or until potatoes are tender, stirring occasionally.
• 2 meanwhile, cut the red and green pepper into strips and slice onion.
• 3 add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
• 4 add black beans and heat mixture through. remove from heat, but keep warm.
• 5 prepare a large pan with cooking spray and let heat until a small amount of water tossed on it sizzles. crack each egg on either side of the pan and add 2 t water. cover with pan and cook until yolk is set. note: to actually eat as a burrito, it is helpful to have the yolk more set. if you prefer a runnier yolk, you can pull it off earlier, and you'll probably want to grab a knife and fork :).
• 6 place a cheese slice in the center of each tortilla and top with egg, when ready.
• 7 combine sweet potatoes and the black bean mixture and fill each burrito. wrap up burrito-style. enjoy as-is, or serve with your favorite salsa!