Sweet Potato Frozen Breakfast Burrito
- Number of Servings: 6
Ingredients
1 package (6) High fiber burrito wraps1 large sweet potato, baked (one cup flesh)1 cup salsa1 cup prepared pinto beans*10 egg whites2 tsp chili powder (optional)2 tsp hot sauce (optional)* to save money, I prepare the beans myself. You could use canned beans but I find they get mushier on reheating than my homecooked beans. Plus I add garlic and onion to the cooking liquid to up the flavor. It costs about a quarter of what canned beans cost.
1 - combine sweet potato, salsa and pinto beans in a small mixing bowl, cover and set aside
2 - in a medium non-stick pan, combine egg whites, spices & hot sauce (if using). Cook over medium heat stirring occasionally until scrambled.
3 - place 3/4 cup sweet potato mixture in the middle of a wrap (approx 4"x6" of filling for a 10-12" wrap). Top with approx. 1/4 cup of egg mixture. Fold/roll into a burrito shape.
4 - If not eating immediately, wrap in plastic. Repeat for each wrap.
5 - Once burritos have cooled, place in freezer bags and freeze up to one month.
Serving Size: Makes 6 burritos
2 - in a medium non-stick pan, combine egg whites, spices & hot sauce (if using). Cook over medium heat stirring occasionally until scrambled.
3 - place 3/4 cup sweet potato mixture in the middle of a wrap (approx 4"x6" of filling for a 10-12" wrap). Top with approx. 1/4 cup of egg mixture. Fold/roll into a burrito shape.
4 - If not eating immediately, wrap in plastic. Repeat for each wrap.
5 - Once burritos have cooled, place in freezer bags and freeze up to one month.
Serving Size: Makes 6 burritos
Nutritional Info Amount Per Serving
- Calories: 209.5
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 358.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 16.2 g
- Protein: 10.2 g
Member Reviews