Black Bean Breakfast Burritoes

Time: Maybe ten minutes. Difficulty: Easy peasy over easy

All I really have to say is: these are damn good burritos. They are high in fiber and protein and low in fat and, well, damn good. They are great to wrap up individually and freeze so you can just toss them in a microwave later. If you have picky eaters that won't eat beans, just leave them out and change the name of the recipe to "Breakfast Burritos." If you're like my friend Anna, who is vegetarian, just leave out the bacon. I could probably go along in this vein of "if you don't like..." but I'll stop with that. Be as creative as you want. Or as not creative as you want. Both are fine with me. I would like to say that this recipe calls for green chili sauce and that not all green chilies are created equal! Go ahead and buy the more expensive jar on this one: I promise it will be worth it. My favorite comes from a little diner in Durango, CO called Durango Green Chili. Seriously, the best ever. http://www.durangodiner.com/greenchili.htm

The Recipe

10-12 medium sized flour tortillas

1 onion, finely minced

2-4 cloves garlic, finely minced

1 can black beans, drained and rinsed

6 eggs, scrambled and salted and peppered

1/2 lb turkey bacon, fried crisp and crumbled

1 can or jar of your favorite green chili sauce

1 cup Parmesan, grated

Take the onion and garlic and saute in a tablespoon of olive oil over low heat until the onion begins to yellow and become transparent, remove from heat. Line the ingredients up in a little row like soldiers; this is your assembly line. Lay a tortilla flat on the counter and use a big tablespoon (the kind you eat cereal with) to spoon the ingredients onto the tortilla. It's very important that you place the ingredients at the edge of the tortilla that is closest to you; you are going to create a little pile of goodies that's about 3 inches long and two inches wide.

Spoon onto the tortilla: 2 tablespoons eggs, 1 tablespoon beans, 1 tablespoon garlic and onion mixture, 1 tablespoon bacon and 1 tablespoon green chili sauce. Put a few pinches of Parmesan on the top.

Now take the tortilla and gently fold it over the mixture and tuck it under just a bit. Fold both sides firmly over the top of this (not too firmly or you'll rip the tortilla) and roll the tortilla up into the classic burrito shape. If you don't know what this looks like, I would recommend brushing up on your Mexican food knowledge. Anyway, the key here is gently AND firmly.

If you're going to eat these right a way, you can place them in a covered baking dish and let them hang out in a 400* oven for about 20-25 minutes. If you're going to freeze them, I would suggest wrapping them in a bit of parchment paper and then in tin foil (the tin foil protects in the freezer but the parchment will still let you toss the burrito in the microwave if it sticks a bit to the wrapping) (I don't recommend trying that with foil). Start with about a minute for microwaving; remember that all microwaves vary ( I once had a microwave that only worked from time to time. It was like playing roulette every time I had to heat up my coffee) so start low and go up if you need to. Few things are creepier than over-microwaved tortillas.