PREPARATION:

Method:

1. Preheat the oven to 200 degrees F. Place the olive oil in a 10-inch nonstick sauté pan over medium heat and once hot, add the pepper and onion. Sauté the veggies until soft, about 4 to 6 minutes. Remove the veggies from the pan and place in the oven until ready to use.
2. Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, milk, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
3. To assemble the burritos, place 1/8 of the egg on the bottom third of a warmed tortilla. Top with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the brown rice. Top with 2 tablespoons of the yogurt and serve immediately.
4. Serve the burritos with the salsa and pickled jalapenos.

   Editor's Note: Look for organic, locally-grown produce and organic dairy.

Watch Video: Emeril Green: Breakfast Burrito on the Cheap

1. Learn more about sustainable food choices with our Eat Green Guide.

2. This recipe was featured in the Organic On A Budget Episode of Emeril Green.