Breakfast Burrito Recipe
Spice up your morning with this delicious recipe!
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size – any tortilla will work, and Low Carb work nicely for keeping things contained)
1/4 cup sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and
peppers are slightly charred, about 8 minutes.
Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese.
Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked
through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado.
Season, to taste, with hot sauce.
Roll up burrito-style and serve.
Nutrition Facts: Content will vary depending on the type of burrito used. Eval the package for nutrition facts on the burrito wrap of choice.
Carbs = approximately 8g not counting burrito wrap
Fat = 5-10g (depending on addition of cheese and avocado)
Protein = 16g