Step 1

Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.

Step 2

Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.

Step 3

In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.

Step 4

Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.

Step 5

Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.

Step 6

Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.

Step 7

Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.

Step 8

When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.

Step 9

Calories: 345Total fat: 12 gramsTotal carbs: 41 gramsDietary fiber: 10 gramsSugars: 4 gramsProtein: 20 grams

Step 10

Enjoy!