Mexican Breakfast Burrito

More sharing options

Share on Twitter

4.8 of 5 (6)

Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Mexican Breakfast Burrito calories by ingredient

Introduction

A hot breakfast need not be reserved for weekend mornings. Even on hectic workdays, you can make time for these quick, portable breakfast burritos.
A hot breakfast need not be reserved for weekend mornings. Even on hectic workdays, you can make time for these quick, portable breakfast burritos.

Minutes to Prepare: 5

Minutes to Cook: 5

Number of Servings: 1

Ingredients

1 large egg

1 egg white

1 (7.5-inch) whole-wheat tortilla

1/4 cup reduced-sodium black beans, drained and rinsed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1 tablespoon low-fat shredded Cheddar

1 tablespoon low-sodium salsa

Tips

To freeze, allow the burrito to cool, then wrap in foil or plastic wrap or place in a small ziptop bag. To reheat, microwave the burrito on high for 4 minutes.

Directions

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