- Calories: 230
- Protein: 26 g
- Total Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Cholesterol: 10 mg
- Total Carbohydrate: 26 g
- Total Sugar: 2 g
- Added Sugar: 0 g
- Natural Sugar: 2 g
- Dietary Fiber: 6 g
- Sodium: 560 mg
This A+ breakfast is packed with both protein and fiber, a winning combo that’s sure to give you a burst of energy in the morning. Add a dollop of spicy salsa to give your burrito a kick and feel free to top with optional nonfat (or two percent) Greek yogurt or light sour cream.
- Prep time
- Total Time
- ½ cup diced bell pepper
- 1 teaspoon minced jalapeño, optional
- 1 teaspoon chives
- 2 cups fresh spinach
- 3 egg whites
- 2 tablespoons shredded reduced-fat cheddar cheese or Mexican blend
- ¼ cup cooked black beans (if using canned, rinse and drain well)
- 1 whole-grain high-fiber tortilla (100 calories or less)
- 2 tablespoons salsa or hot sauce, optional
- Low-fat Greek yogurt or light sour cream, optional
Liberally coat a small skillet with oil spray and preheat the pan over medium heat. Sauté the bell pepper, jalapeño, if using, and chives until tender, about 5 minutes. Remove from pan and set to the side.
Add fresh spinach to the pan and sauté until wilted. Remove from pan and set to the side with the bell pepper, jalapeño and chives.
In a small bowl, whip together the egg whites. Add the egg whites to the skillet and scramble until cooked through. Remove the cooked egg mixture from the heat and stir in the cheese and beans.
Add the mixture to the center of the tortilla and add sautéed vegetables. Top with salsa or hot sauce and Greek yogurt or sour cream, if desired. To make a burrito, fold up the bottom of the tortilla (to prevent the filling from spilling out), and then fold over both of the sides.