Sausage And Egg Burrito

• 1/3 cup thinly sliced radish
• 1/4 cup thinly vertically sliced red onion
• 1 tablespoon fresh lemon juice
• 1/2 medium ripe avocado, chopped
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons butter
• 4 garlic cloves, coarsely chopped
• 2 ounces reduced-fat pork sausage
• 6 large eggs, lightly beaten
• 4 (8-inch) whole-wheat flour tortillas
• 1 (15-ounce) can organic pinto beans, rinsed, drained, and mashed
• 1 serrano chile, thinly sliced
• 1/4 cup thinly sliced green onions

1. Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.
2. Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.
3. Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.

radish, red onion, lemon juice, avocado, kosher salt, freshly ground black pepper, butter, garlic, pork sausage, eggs, flour tortillas, pinto beans, serrano chile, green onions

Taken from www.myrecipes.com/recipe/sausage-egg-burrito (may not work)