Do you need some power fuel?

Will you be running a marathon later?

Swimming miles?

Doing extensive yard work? Spring Cleaning your entire house. And your garage?

Or maybe do you just like to feel full after breakfast and lean back in your chair and rub your tummy?

Than this is the breakfast for you. It is a “Monster Breakfast Burrito,” and it is tasty!

Packed with soft scrambled eggs, black beans, Monterey jack cheese and thick pieces of creamy avocado. The whole thing is blanketed in a flour tortilla and I made this roasted salsa to go along with it. The only Monser-ish thing about it is the size. Otherwise it is the opposite of monster-ish. What would that be??

Monster Breakfast Burrito, serves 2
2 Tbs butter
½ yellow onion, thinly sliced
4 eggs
Kosher salt

2 large flour tortillas

½ cup black beans
½ cup Monterey jack cheese, shredded
¼ cup fresh avocado

In a medium non-stick pan melt 1 Tbs of butter over medium heat.

Add the thinly sliced onion and a sprinkle of salt and cook until the onion is soft and tender, about 5 minutes. Transfer the onions to a bowl and set aside.

Rinse the pan out and add the remaining 1 Tbs of butter

While the butter is melting, whisk the eggs together in a medium bowl until fluffy.

Cook them on the lowest heat, constantly stirring until you have a soft and cooked through scrambled egg.

Heat the tortillas in a warm oven in a dry non-stick pan or in the microwave until pliable and hot.

Divide the scrambled eggs between the two tortillas.

Top them with the onions, black beans and the cheese.

Finish them off with the avocado and a sprinkle of salt.

To roll a great burrito, start by folding the sides over.

Then roll from the bottom upward, pulling the burrito in tightly, and then fold over the top. Slice on a bias and serve hot!

Serve with Oven Roasted Salsa.