Sweet Potato Frozen Breakfast Burrito

Sweet Potato Frozen Breakfast Burrito
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Sweet Potato Frozen Breakfast Burrito calories by ingredient
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Introduction

A great low calorie filling breakfast. A little sweet and a little spicy. I make a batch of these, wrap them in plastic wrap and freeze. I microwave them on 50% power for 2.5 minutes to re-heat. A great low calorie filling breakfast. A little sweet and a little spicy. I make a batch of these, wrap them in plastic wrap and freeze. I microwave them on 50% power for 2.5 minutes to re-heat.
Number of Servings: 6

Ingredients

    1 package (6) High fiber burrito wraps
    1 large sweet potato, baked (one cup flesh)
    1 cup salsa
    1 cup prepared pinto beans*
    10 egg whites
    2 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.

Tips

Tips for folding a great burrito:
With the filling slightly off center latitudinally (but on center long-ways) carefully fold the shorter bottom flap up over the filling. Then fold in each side in over the filling. Then gently roll up until sealed.

Note that whole wheat wraps tend to be less forgiving than white flour wraps and will tear more easily so it's important to be careful with them.

Cost: Approximately $8.50 for six burritos (using cage free eggs and organic beans) = $1.42 per burrito.


Directions

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

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