Bean and Cheese Breakfast Burrito
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information per serving
Calories: 230Carbohydrates: 26gProtein: 26gTotal Fat: 6g— Unsaturated Fat: 4g— Saturated Fat: 2gCholesterol: 10mgSodium: 560mgFiber: 6gTotal Sugar: 2g— Natural Sugar: 0g— Added Sugar: 2g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.