Tuscan Breakfast Burritos - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1/2 medium onion, chopped
1 bell pepper, seeded, cored and chopped
1 1/2 15 ounces black beans, for machaca for a nonmeat protein or 15 ounces pinto beans, drained for machaca for a nonmeat protein
3/4 3/4 cup low-sodium low-fat beef broth or 3/4 cup low-sodium low-fat vegetable broth
2 cups salsa
1 cinnamon stick
1 large egg, plus
1 large egg white, whisked lightly
6 flour tortillas, warmed

Preparation

To make machaca, heat oil in a skillet on medium heat. Add onion and pepper and saute about 3 minutes. Stir in meat and saute until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.