Breakfast Burritos

Breakfast Burritos
Makes 6
Prep 20 m
Cook 8 m
Microwave 1 m



  1. 1 of 4 Combine beans and salsa in a small saucepan and cook, stirring occasionally, over medium-low heat until warm.
  2. 2 of 4 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. 3 of 4 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. 4 of 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.
Nutrition Information for Breakfast Burritos
Servings Per Recipe: 6
Per Serving: 36 g carb., 11 g Fat, total, 305 kcal cal., 17 g pro., 154 mg chol., 4 g sat. fat, 7 g fiber, 761 mg sodium