# What You'll Need:
→ Produce
01 - 1 large ripe avocado, diced
02 - 1 medium tomato, diced
03 - 1 small red onion, finely chopped
04 - 1 small jalapeño, seeded and minced (optional)
05 - 1/4 cup fresh cilantro, chopped
06 - 1 lime, juiced
→ Eggs & Dairy
07 - 6 large eggs
08 - 1/4 cup milk
09 - 1/2 cup shredded cheddar cheese or pepper jack
→ Beans
10 - 1 cup canned black beans, rinsed and drained
→ Tortillas
11 - 4 large flour tortillas (10-inch; or gluten-free tortillas)
→ Spices & Oils
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon smoked paprika
16 - Salt and pepper, to taste
# Steps to Follow:
01 - In a small bowl, combine the diced avocado, tomato, red onion, jalapeño, cilantro, and lime juice. Toss gently and season with salt and pepper. Set aside.
02 - In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined.
03 - Heat olive oil in a large skillet over medium heat. Pour in the egg mixture, gently scramble until just set, then remove from heat and stir in shredded cheese.
04 - In a small saucepan, warm the black beans with cumin, chili powder, smoked paprika, salt, and pepper for 2 to 3 minutes over medium heat.
05 - Heat tortillas in a dry skillet or microwave for 20 to 30 seconds until pliable.
06 - Lay one tortilla flat on the work surface. Spoon scrambled eggs, seasoned black beans, and avocado salsa down the center.
07 - Fold in both sides and roll up the tortilla tightly to secure the fillings, forming a burrito. Repeat for remaining tortillas and fillings.
08 - For a crispy finish, place the burritos seam side down in a heated skillet for 1 to 2 minutes per side until lightly golden.
09 - Serve warm, with additional lime wedges or salsa on the side if desired.
