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Breakfast Burritos

Breakfast Burritos

Nutrition Facts
  • cal. (kcal) 305
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 8 mins
  • Microwave: 1 min
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 1 15 - ounce can black beans, drained and rinsed
  • 1/3 cup jarred salsa
  • 1 1/2 cups baby spinach, roughly chopped
  • 3 large eggs plus 3 egg whites (see Note)
  • 2 scallions, trimmed and sliced
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 6 fajita-size (or slightly larger) whole-wheat tortillas
  • 3/4 cup shredded taco cheese blend

Directions

  1. Combine beans and salsa in a small saucepan and cook, stirring occasionally, over medium-low heat until warm.
  2. Meanwhile, coat a large nonstick skillet with nonstick cooking spray; set over medium heat. Add spinach and cook until wilted, 3 minutes. Whisk eggs, egg whites, scallions, cilantro, chili powder and salt in a bowl.
  3. Once spinach is wilted, add egg mixture to skillet. Cook 3 minutes without stirring. Scramble and continue to cook and stir for 2 minutes until just set.
  4. Cover tortillas with a damp paper towel and microwave 1 minute. Spread onto a cutting board. Sprinkle equal amount of cheese in center of each tortilla. Divide bean-salsa mixture among tortillas and top with egg mixture. Fold short ends over filling and then continue to roll, burrito-style. Serve immediately.

Note

  • To lower cholesterol and fat levels, use 1 1/4 cups egg substitute in place of the eggs and egg whites.

Nutrition Information for Breakfast Burritos

Servings Per Recipe: 6
PER SERVING: 305 cal., 11 g total fat (4 g sat. fat), 154 mg chol., 761 mg sodium, 36 g carb. (7 g fiber), 17 g pro.

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