Ingredients:

  • 1 lb Ground Breakfast Sausage (Pork or Turkey)
  • 10 Large Eggs
  • 1 medium Diced Yellow Onion
  • 1 large Diced Red or Green Bell Pepper
  • 1 (15-oz) can Rinsed and Drained Black Beans
  • 1 (10-oz) can Undrained Diced Tomatoes with Green Chilies
  • 1 cup Shredded Cheddar or Monterey Jack Cheese (reserve half)
  • 1/4 cup Chopped Fresh Cilantro
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Garlic Powder
  • 8 Large Flour Tortillas

Instructions:

  1. In a skillet over medium-high heat, brown the sausage, breaking it up. Drain off all excess grease thoroughly.
  2. Add the diced onion and bell pepper to the skillet with the cooked sausage. Sauté for 5–7 minutes until softened.
  3. Lightly whisk the 10 eggs in a bowl with the salt, pepper, cumin, and garlic powder.
  4. Transfer the sausage/vegetable mixture to the slow cooker insert. Stir in the drained black beans and the undrained diced tomatoes with green chilies.
  5. Pour the seasoned, lightly whisked eggs directly over the sausage and vegetable mixture in the slow cooker. Do not stir yet.
  6. Cover and cook on Low for 6 hours or High for 3 hours, or until the eggs are mostly set.
  7. Gently stir the entire mixture to incorporate the cooked egg. Stir in half (1/2 cup) of the shredded cheese and the chopped cilantro. Cook uncovered on High for an additional 15–20 minutes, stirring occasionally, until the mixture is cohesive and hot.
  8. Warm the flour tortillas until pliable. Spoon approximately 1/8th of the filling onto the centre of each warm tortilla. Top with the reserved shredded cheese.
  9. Roll tightly, tucking in the sides. For a toasted finish, briefly sear the wrapped burritos seam-side down in a dry, hot skillet for 1–2 minutes per side until golden brown.