Breakfast Burrito

Here's a little bundle of joy for your gloomy mornings
xoxo

 Breakfast burritos always sound really yummy-- and this one was no exception! I added a bit of my own spin on it, but a burritos a burrito right? Ok, maybe not so much, but even with my healthy alternatives, this morning wrap is a great way to start any day.

Ingredients:
3 Organic mushrooms
1 can of Trader Joe's Organic Black Beans
organic spinach leaves
2 cage free organic eggs
Daiya dairy free cheese
Trader Joe's rice tortillas
olive oil
pink Himalayan sea salt


Heat a small skillet on medium and drizzle olive oil into it. Wash and cut the mushrooms (vertically) and saute them in the pan. Whisk two eggs with a bit of coconut milk in a small or medium mixing bowl and pour on top of the mushrooms. Let sit for a while, then proceed to scramble until the eggs are no longer runny and the mushrooms are slightly browned.
On a large plate, lay a tortilla flat. Add a bed of lettuce, then black beans, and then dish out the egg and mushroom mixture on top of the other layers. Sprinkle the Daiya cheese on top of the hot eggs so that it melts. 
Top it with pink Himalayan sea salt and roll up your burrito!

Warning: the tortilla breaks really easily, but I'd sure rather eat a crumbly tortilla than one filled with chemicals...
Hope this makes your mornings brighter!
xoxoxo
Lovey FlemingFoodies!