Chicken breakfast burrito stuffing

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.6
  • Total Fat: 8.7 g
  • Cholesterol: 207.4 mg
  • Sodium: 683.8 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 23.0 g

View full nutritional breakdown of Chicken breakfast burrito stuffing calories by ingredient
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Everything to go into the burrito, but calories do not count the tortilla itself. Everything to go into the burrito, but calories do not count the tortilla itself.
Number of Servings: 4


    2 teaspoons olive oil
    1 C small onion, diced
    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
    Cooking spray
    1/4 cup salsa
    1 large tomato, (4 ounces) seeded and diced (nutritional value for 1/2 a can, diced)
    Hot sauce
    Chicken - 4 ounces

    Serve with: (not in nutritional values)
    4 (10-inch) whole-wheat tortillas (burrito-size)
    1/4 cup reduced-fat sour cream

    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.

Serving Size: Makes 4 burritos

TAGS:  Poultry |

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