Make-Ahead Breakfast Burritos

Ingredients

• 1 Pre 92% Lean Ground Beef
• 1 tsp salt
• 1 Frontera Foods, Ground Beef Skillet Sauce (or another favorite taco seasoning)
• 1 1/2 cups favorite salsa
• 1 red pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 4 eggs, lightly scrambled (still a little soft)
• 1 cup shredded Mexican cheese blend
• 1 pouch, FIG Food black beans, rinsed
• 8 large burrito shells (we like whole wheat, cassava flour, or cashew flour tortillas)

Let's cook this

1. Brown the ground beef in a large skillet over medium-high heat. Cook until no longer pink. Season with 1 tsp salt and Frontera taco sauce. Cook for 1 more minute, set aside. 
2. Heat beans in a small saucepan until warm. Set aside. 
3. In the same skillet, heat 1 tsp oil. Sauté bell pepper and onion until soft and caramelized. Season with a bit of salt to taste. Set aside. 
4. Assemble burritos:
1. Lay one tortilla onto a large foil square.
2. Put 1/4 cup meat into the center. 
3. Put 1/4 cup eggs into the center. 
4. Add 2 tbsp black beans.
5. Add 2-3 tbsp salsa. 
6. Sprinkle top with 1 few pinches of cheddar cheese. 
7. Roll them by folding the sides in first, then roll the bottom in toward the center and roll. 
8. Immediately, secure with foil and place into a freezer safe bag. 
9. Roll the rest of the burritos and seal in freezer safe bags. Label bag with the date and use within 2 months. Make sure to keep bag airtight as much as possible to ensure quality. 
10. Reheating from frozen: Place in toaster oven or regular oven for 25-30 minutes on high (450). Be careful, contents will be steamy. 
11. Reheating from fresh: Place in toaster oven or regular oven for 15 minutes on high (450). 
12. Enjoy all week long!