Vegetarian, Pan Grilled, Healthy Breakfast Burritos - with Vegan Option
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 C cooked brown rice6-8 whole wheat medium or large tortillas2 C eggs, beaten.25 tsp sea salt (for eggs)1 C chopped onion (can be any kind you like).5 C black beans.5 C pinto beans(or you can just have 1 C of either black or pinto).5 C chopped tomato .25 C canned green chilies.75 C green enchilada sauce1 C shredded Mexican or cheddar cheese (low fat)3-6 Tbsp fresh cilantro, chopped (depending on how much you like it). Dried can be used, but won't have the punch fresh does.
1. Cook 1 cup brown rice according to package directions. This takes about 45 minutes. Set aside. (I normally make this the day before, usually as part of the previous night's dinner. If you make it the same day, you can use the extra as a side dish, or for another meal later)
2. Heat dry skillet on med heat (for burritos). Do NOT add oil. I use cast iron, as the dry heat is kinder to it than a non stick. But a non stick will work. If pan gets too hot, turn heat down to low until ready to cook burritos.
3. Scramble eggs w/salt on low heat (in separate skillet), until just set. Set aside.
4. Chop cilantro, tomatoes and onions
5. Shred cheese
6. Heat black beans only slightly (Can do this in a pan or microwave. I find the microwave more convenient).
7. Assemble burrito ingredients in tortillas. I leave it up to you how much of each ingredient to add, as this is very taste dependent.
8. Place rolled burritos in dry heated skillet. Bottom will brown and get a little crispy. Flip. Brown other side.
9. Serve and devour.
*Add extra enchilada sauce over top for a "wet burrito", if desired.
Serving Size: makes approximately 6 to 8 burritos, depending on the size of burritos you like to make
2. Heat dry skillet on med heat (for burritos). Do NOT add oil. I use cast iron, as the dry heat is kinder to it than a non stick. But a non stick will work. If pan gets too hot, turn heat down to low until ready to cook burritos.
3. Scramble eggs w/salt on low heat (in separate skillet), until just set. Set aside.
4. Chop cilantro, tomatoes and onions
5. Shred cheese
6. Heat black beans only slightly (Can do this in a pan or microwave. I find the microwave more convenient).
7. Assemble burrito ingredients in tortillas. I leave it up to you how much of each ingredient to add, as this is very taste dependent.
8. Place rolled burritos in dry heated skillet. Bottom will brown and get a little crispy. Flip. Brown other side.
9. Serve and devour.
*Add extra enchilada sauce over top for a "wet burrito", if desired.
Serving Size: makes approximately 6 to 8 burritos, depending on the size of burritos you like to make
Nutritional Info Amount Per Serving
- Calories: 325.1
- Total Fat: 10.1 g
- Cholesterol: 155.8 mg
- Sodium: 782.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 4.9 g
- Protein: 16.7 g
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