Breakfast burrito

Breakfast Bean Burritos by Nicole Vaudrin, RDN Nutrition Educator

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CategoryCuisineTags, , DifficultyBeginner

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 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 clove garlicminced
 ¼ cup onion
 1 tbsp oil
 12 whole eggsor 16 egg whites
 ¼ cup skim milk
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 cup fresh spinach
 ½ cup reduced fat cheddar cheeseshredded
 4 oz can of green chilesdrained
 15 oz can of black or pinto beansrinsed and drained
 10 whole wheat tortillas6-7 inches
 *optionalavocado, cilantro, jalapeno's, 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

Serving Size 1 burrito

Servings 10

Ingredients

 2 clove garlicminced
 ¼ cup onion
 1 tbsp oil
 12 whole eggsor 16 egg whites
 ¼ cup skim milk
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 cup fresh spinach
 ½ cup reduced fat cheddar cheeseshredded
 4 oz can of green chilesdrained
 15 oz can of black or pinto beansrinsed and drained
 10 whole wheat tortillas6-7 inches
 *optionalavocado, cilantro, jalapeno's, 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.

Breakfast Bean Burritos by Nicole Vaudrin, RDN Nutrition Educator