Bean Burrito

These were great!



Bean Burrito (from Clean Eating magazine March 2012 issue)
Ingredients:
1/2 cup brown rice
2 tsp. olive oil
1 large egg, plus 6 egg whites
1 onion, diced
1 green pepper, diced
1 yellow squash, diced
1 can black beans, drained & rinsed
1 1/2 tsp. ground cumin
1/2 tsp. salt
8 corn tortillas
1 lime, cut into 8 wedges
Pico De Gallo
Ingredients:
1 cup vine-ripened tomatoes, diced
1/2 cup chopped fresh cilantro
1/4 tsp. salt
Juice of 1 lime
Instructions:
One: cook rice according to directions; set aside
Two: prepare pico de gallo: in small bowl, combine ingredients; set aside
Three: in a large nonstick skillet, heat 1 tsp oil. In a small bowl, whisk eggs & whites. Pour into skillet and cook. Transfer to small bowl and set aside. Wipe out skillet.
Four: in same skillet, heat remaining oil over medium-high heat. Add onion, green pepper, and squash and cook, stirring frequently. Stir in rice, beans, and cumin. Cook, stirring frequently, for 1 minute until heated through. Divide tortillas among serving plates and top each plate with eggs, bean mixture, and pico de gallo, dividing evenly. Garnish with cilantro, avocado, and lime wedges.
Enjoy!