1/2 cup chopped onion 3 large plum tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil, divided 1/2 chipotle chile canned in adobo sauce, chopped 1 tablespoon adobo sauce 1/2 cup water 1 tablespoon fresh lime juice 3/4 teaspoon chili powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1 (14-ounce) can lower-sodium black beans, drained 6 large eggs, lightly beaten 6 (8-inch) multigrain tortillas 6 (1/2-inch-thick) slices avocado 2 tablespoons chopped fresh cilantro
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How to Make It
Toss onion and tomato with 1 tablespoon olive oil. Place on baking sheet; broil 8 to 10 minutes or until tomatoes are lightly charred around the edges, turning once. Transfer to a blender; add chile and adobo sauce. Pulse until coarsely pureed.
While tomato and onion roast, combine 1/2 cup water, lime juice, chili powder, salt, cumin, black beans, and 1 tablespoon olive oil in a medium saucepan over medium-high heat. Reduce heat, and simmer about 10 minutes or until beans are very tender. Partially mash bean mixture; cool to room temperature.
Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add eggs; cook 3 to 4 minutes or until eggs are soft and beginning to set, stirring frequently. Remove pan from heat.
Place tortillas on a work surface. Spread bottom third of each tortilla with 2 1/2 tablespoons bean mixture. Divide eggs evenly over beans. Top eggs with 2 tablespoons each tomato sauce, 1 avocado slice, and 1 teaspoon cilantro. Roll up, jelly-roll style.
To freeze: Wrap each burrito in plastic wrap; place burritos in a large plastic freezer bag. Store for up to 3 months.
To heat: Unwrap burritos; rewrap with a paper towel. Microwave at HIGH 3 to 4 minutes, turning once halfway through cooking.