Flatbreads with scrambled eggs, cheese, and beans for breakfast

Ingredients:

• 4 (25 cm.) whole grain wheat tortillas (for burritos)
• 2 tsp rapeseed oil
• Half a small red onion, diced (1 cup)
• 1 red bell pepper, seeded and diced
• 1 cup canned black beans, rinsed
• 1/4 tsp red pepper flakes
• 4 eggs + 4 egg whites
• 1/3 cup (about 45 g) grated pepper jack cheese
• 1/4 cup low-fat sour cream
• 1/4 tbsp. salsa pico de galo
• 1 large tomato (120 g), seeded and diced
• 1 small avocado (120 g), diced
• Hot sauce

Preparation:

1. Heat the canola oil in a large nonstick skillet over medium-high heat. Saute the onion and pepper until the onion is softened and the pepper is lightly browned, about 8 minutes. Add the black beans and red pepper flakes and cook for another 3 minutes to heat through. Season with salt and pepper and transfer to a platter.
2. Whisk together the eggs and egg whites, then fold in the cheese. Spray a skillet with cooking spray and heat it over medium heat. Then reduce the heat to low and add the eggs. Cook, stirring, until set, about 3 minutes. Spread each tortilla with 1 tablespoon of sour cream and fresh salsa, then top with 1/4 of the black bean mixture, 1/4 of the scrambled egg, some diced tomato, and 1/4 of the avocado. Drizzle with hot sauce to taste. Roll up the tortilla and serve.