Egg and Bean Burrito with Avocado and Yogurt-Lime Sauce

Here’s an easy to fix after run meal that works for dinner too.

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¼ cup non-fat Greek Yogurt
1 tablespoon Extra Virgin Olive Oil
1 medium Red Onion, diced
1 Jalapeño Pepper, diced
½ teaspoon Ground Cumin
1 15 ounce can Black Beans, drained and rinsed
4 eggs, mixed
1/8 teaspoon Salt
4 Whole Wheat Tortillas
½ cup Shredded Cheese (Cheddar, Monterey Jack, etc.)
1 Avocado, sliced
1 cup Salsa

In a small bowl, mix the yogurt and lime juice. Place bowl in refrigerator until final steps.
Heat the olive oil in a skillet over medium heat. Add diced onion and jalapeño pepper and cook until soft. About five minutes.
Add the cumin and beans to the skillet and stir. Once the beans are hot, add eggs and cook until eggs are fluffy.
Warm the Tortilla for 1 to 2 minutes in a pan over medium heat. Lay out the tortillas and divide egg & bean mixture among the four tortillas. Top with cheese, avocado slices and yogurt-lime sauce. Roll up and top with salsa.
NOTE: I like to make this in advance and serve for several meals during the week. If you wish to make the mixture ahead of time, don’t add the eggs. When ready, re-warm the bean mixture in a skillet in the portion needed and cook eggs accordingly.

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