Breakfast burritos are an easy to freeze or store option for weekly meal preparation. This recipe includes plenty of vegetables and delicious fiber-filled beans for a healthy and filling breakfast. The best part is you can add any toppings you love like avocado, cilantro, lime, hot sauce, salsa, and more!
Yields10 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
2clove garlicminced
¼cuponion
1tbspoil
12whole eggsor 16 egg whites
¼cupskim milk
¼tspsalt
¼tspblack pepper
1cupfresh spinach
½cupreduced fat cheddar cheeseshredded
4ozcan of green chilesdrained
15ozcan of black or pinto beansrinsed and drained
10whole wheat tortillas6-7 inches
*optionalavocado, cilantro, jalapeños, lime, hot sauce, salsa, green onion, and fat-free plain yogurt
1
Crack the eggs into a medium bowl and add milk. Whisk until well blended.
2
Add the eggs to the saucepan. Cook on medium heat until eggs are firm, stirring frequently.
3
Add spinach and cheese. Cover the saucepan and turn off the heat. Keep covered until spinach is wilted and cheese is melted; 3-5 minutes.
4
Add the chiles and beans to the eggs and stir until ingredients are evenly distributed.
5
Consider warming the tortillas in a frying pan, over an open flame, or in the microwave.
6
Spoon equal amounts of the egg and bean mixture into each tortilla, leaving yourself enough room to fold the burrito neatly. If you choose to add avocado, you may need to use more tortillas.
7
Serve warm with hot sauce or salsa. The remaining burritos can be wrapped in parchment paper and stored in the refrigerator or placed in the freezer. The parchment makes it easy to label/date and warm up in microwave. You can grab a rectangular or square size container (do not need a lid) to place burritos in for easy storage.
Nutrition Facts
10 servings
Serving size
1 burrito
Ingredients
2clove garlicminced
¼cuponion
1tbspoil
12whole eggsor 16 egg whites
¼cupskim milk
¼tspsalt
¼tspblack pepper
1cupfresh spinach
½cupreduced fat cheddar cheeseshredded
4ozcan of green chilesdrained
15ozcan of black or pinto beansrinsed and drained
10whole wheat tortillas6-7 inches
*optionalavocado, cilantro, jalapeños, lime, hot sauce, salsa, green onion, and fat-free plain yogurt
Directions
1
Crack the eggs into a medium bowl and add milk. Whisk until well blended.
2
Add the eggs to the saucepan. Cook on medium heat until eggs are firm, stirring frequently.
3
Add spinach and cheese. Cover the saucepan and turn off the heat. Keep covered until spinach is wilted and cheese is melted; 3-5 minutes.
4
Add the chiles and beans to the eggs and stir until ingredients are evenly distributed.
5
Consider warming the tortillas in a frying pan, over an open flame, or in the microwave.
6
Spoon equal amounts of the egg and bean mixture into each tortilla, leaving yourself enough room to fold the burrito neatly. If you choose to add avocado, you may need to use more tortillas.
7
Serve warm with hot sauce or salsa. The remaining burritos can be wrapped in parchment paper and stored in the refrigerator or placed in the freezer. The parchment makes it easy to label/date and warm up in microwave. You can grab a rectangular or square size container (do not need a lid) to place burritos in for easy storage.
