Toast a 10 inch whole wheat burrito in a cast iron skillet. You can do the whole stack, just keep pulling them apart as they toast and turn a non toasted side to the skillet.

Bean Filling

Saute 1 chopped sweet onion with some olive oil in a pan for 5 minutes. Add 1 cup corn kernels and continue to cook for 10 minutes longer or until the corn begins to give that good cooked corn aroma. Add a can of refried beans and stir together. Add 1/2 cup shredded pepper jack cheese and stir together. Remove from heat.

Egg Filling

Saute 1 cup of finely chopped carrot in some olive oil until the carrots are getting soft. Sprinkle 2 Tbsp of dried (or fresh) parsley over it. Then add 8 scrambled eggs and cook until set, stirring every so often from the bottom. Add 1/2 cup of orange cheddar cheese and remove from heat.

Layer on top of the toasted burrito:

first the bean mixture
then the egg mixture
then some sliced fresh zucchini
then some shredded lettuce
then some black olives sliced if you have them

Roll up and top with Salsa and eat with your fingers or with a fork.

A special thanks to a FamilyCorner.com community member
for this recipe. Thanks "ellenmelon"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!