Ingredients:
- 1 cup (240ml) sour cream (or Greek yogurt)
- 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- Pinch of salt
- 1 tablespoon olive oil
- 1/2 red onion, finely chopped
- 1 bell pepper (any colour), finely chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 large eggs (or 1 block of firm tofu, crumbled)
- 1/4 cup milk (or plant-based milk alternative)
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese (or vegan cheese alternative)
- 4 large flour tortillas (burrito size)
Instructions:
- Prepare the Chipotle Crema: Combine sour cream (or yogurt), chipotle peppers, adobo sauce, lime juice, garlic powder, and salt in a small bowl. Whisk until smooth. Refrigerate.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add red onion, bell pepper, and jalapeño (if using). Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Prepare the Black Beans: Add rinsed and drained black beans, chili powder, and cumin to the skillet with the vegetables. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until heated through.
- Scramble the Eggs (or Tofu): Whisk eggs (or crumbled tofu) with milk and a pinch of salt and pepper. Cook in a separate lightly oiled skillet over medium heat, stirring constantly, until set but still slightly moist. Stir in cilantro.
- Assemble the Burritos: Warm the tortillas slightly. Spread chipotle crema on each tortilla. Layer with black beans, scrambled eggs (or tofu), and shredded cheese.
- Roll the Burritos: Fold in the sides of the tortilla, then tightly roll up from the bottom.
- Grill (Optional): Grill the burritos in a dry skillet or panini press for 2-3 minutes per side, until golden brown.
- Serve Immediately.