Ingredients – serving 8/ Total Time: 30 mins
- 12 large eggs
- 1 small yellow or red onion, chopped finely
- 2 bell peppers, chopped finely
- 1 (19oz) can of lentils, rinsed
- 1/2 cup corn kernels, frozen, and then thawed
- 2 cloves of garlic, minced
- chili powder, chipotle spice and cumin (all to taste)
- 1/2 cup mild salsa
- 1/2 tbsp butter
- 2 cups (or more grated extra sharp cheddar cheese)
- 6 – 10″ soft white grain tortillas
- Optional: add in bacon, ham or another leftover meat
Instructions
- Preheat oven to 375F and grease a rectangular baking dish.
- In a large bowl, crack eggs, add salt and pepper and whisk together. Set aside.
- Heat butter in a heavy-bottomed pan over medium-high heat. Add onion and peppers and sauté until fragrant and slightly soft (about two minutes). Add garlic, spices, lentils and corn and sauté for another 30 seconds. Transfer to a glass bowl and cover to keep warm.
- Add egg mixture to the pan, and scramble eggs until cooked through. Remove pan from heat.
- Lay your tortillas out and spoon a heaping spoonful of veggie/lentil/corn mixture into the middle of each and then top with another heaping spoonful of the egg mixture. Lastly, sprinkle with grated cheese (1 cup dispersed among all 6). Fold the tortillas up and place side by side in the greased baking dish. Top all the folded burritos with remaining cup of cheese.
- Bake at 375F for about 15 minutes until cheese and tops of the tortillas are golden brown. Serve with fresh salsa, guacamole, and sour cream.
