Mexican Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 large egg1 egg white1 (7.5-inch) whole-wheat tortilla1/4 cup reduced-sodium black beans, drained and rinsed1/4 teaspoon chili powder1/4 teaspoon ground cumin1 tablespoon low-fat shredded Cheddar 1 tablespoon low-sodium salsa
Whisk the eggs in a small bowl.
Place the tortilla on a plate, cover with a damp towel, and microwave on high for 30 seconds.
Coat a small skillet with nonstick spray and place over medium heat. Add the beans and spices and cook for 2 minutes. Stir in the eggs and cook until set, about two minutes.
Fill the center of the tortilla with the beans and eggs, then top with the cheese and salsa.
To wrap the burrito, fold up one end then both sides.
Serve immediately or wrap in foil to eat on the go.
Yield: 1 burrito
Place the tortilla on a plate, cover with a damp towel, and microwave on high for 30 seconds.
Coat a small skillet with nonstick spray and place over medium heat. Add the beans and spices and cook for 2 minutes. Stir in the eggs and cook until set, about two minutes.
Fill the center of the tortilla with the beans and eggs, then top with the cheese and salsa.
To wrap the burrito, fold up one end then both sides.
Serve immediately or wrap in foil to eat on the go.
Yield: 1 burrito
Nutritional Info Amount Per Serving
- Calories: 281.2
- Total Fat: 7.1 g
- Cholesterol: 186.4 mg
- Sodium: 493.4 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 4.8 g
- Protein: 21.0 g
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