First, using a skillet saute over medium heat chopped kielbasa and olive oil until golden color, about few minutes, stirring few times, remove from the heat and set aside. If using raw tortilla cook one side, then spread the bruschetta spread, about 1 tablespoon, on the cooked side, set aside. If using cooked tortilla no cooking needed, simply spread the bruschetta spread and set aside.
Now, using small bowl, crack two eggs, season with salt, Montreal steak spice, turmeric and garlic powder, to taste. Whisk until everything is combined. Pour the egg mixture into a heated non-stick skillet (the same skillet you used to saute keilbasa). Sprinkle cooked kielbasa pieces, beans and cheese over the top.
Place tortilla with tomato spread face down onto the egg mixture, press down with fingers. Cook for few minutes on medium-low heat or until the egg whites are cooked.
Using spatula flip the tortilla on the other side, cook until tortilla is golden color. Remove onto a cutting board and let cool off a little. Repeat with the rest of the tortillas.
Now roll the tortilla into a burrito, cut in half and enjoy!
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