Joy to the Food

0 Cook the [wprm-ingredient text="12 bacon" uid="6"] slices by placing it on a tray lined with foil. Bake it at 425 degrees for 10-15 minutes or until crispy. Place the slices on paper towels after cooked to drain off any excess grease.Chop the bacon into bite sized pieces.
1 Mix together [wprm-ingredient text="8 eggs" uid="0"], [wprm-ingredient text="½ c cottage cheese" uid="1"], and [wprm-ingredient text="3 tbsp salsa" uid="2"] and cook on low until scramebeled. 
2 Assemble the burritos by spreading 1/4th of the [wprm-ingredient text="1 avocado" uid="5"] (or guacamole) on the bottom of one of the tortillas, then 1/4th of the [wprm-ingredient text="½ c black beans" uid="3"], and finally crumbeled bacon on top. Finish with 1/8c of [wprm-ingredient text="1/2 c chipotle sauce" uid="7"].Try to keep the filling in the center of the tortilla in a rectangular shape.
3 Roll up the burrito by folding over the short sides in and then the long side over top of the filling. Use the foil to keep it all together and to help finish rolling the burrito.Mark the foil with the date and name of the burrito and then store in the freezer for up to 3 months. To reheat them, remove the foil and place it on a plate. Heat in the microwave for 1 minute 30 seconds, then flip it over and heat it another 1 minute or until heated through.