Hearty Veggie Breakfast Burritos with Fluffy Eggs

1.Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

2.Sauté the vegetables: Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and sliced bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

3.Add beans and spices: Stir in the rinsed black beans, chili powder, and cumin to the skillet. Cook for 1 minute until fragrant.

4.Scramble the eggs: Pour the egg mixture directly over the vegetables in the skillet. Let the eggs set slightly around the edges (about 30 seconds), then gently push the cooked egg toward the center, tilting the pan so the uncooked egg flows underneath. Continue cooking until the eggs are mostly set but still slightly moist and fluffy. Remove from heat and stir in half of the chopped cilantro.

5.Warm the tortillas: Heat the whole wheat tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds, until soft and pliable.

6.Assemble the burritos: Lay a warm tortilla flat. Spoon one-quarter of the egg and vegetable mixture down the center. If using cheese, sprinkle it over the filling now.

7.Fold and serve: Fold in the sides of the tortilla, then tightly roll the bottom edge up and over the filling, continuing to roll until you have a sealed burrito. Slice in half diagonally if desired, and garnish with the remaining fresh cilantro.