Egg Avocado and Black Bean Breakfast Burrito
This perfect protein-based breakfast is easy to prepare the night before for a fast flavorful start to your day.
- Cooking spray
- 1 1/3 cups liquid egg whites
- 1, 15.5-oz can no-salt-added black beans (rinsed, drained)
- 4, 6-inch whole-wheat tortillas (lowest sodium available)
- 2 medium avocados (sliced)
- 1/4 cup hot sauce or salsa (lowest sodium available) (optional)
Cooking Tip: For a quick grab-and-go breakfast, make the burritos the night before and wrap them in parchment paper or wax paper. When you’re ready to eat the burritos, microwave them on 100% power (high) for 2 to 3 minutes.
Tip: Click on step to mark as complete.
- 1 Lightly spray a large skillet with cooking spray. Heat over medium heat.
- 2 Pour the egg whites into the skillet, stirring constantly with a rubber spatula to scramble. Cook until the eggs are almost set. Add the beans, stirring until combined and heated through.
- 3 Microwave the tortillas on 100% power (high) for 45 seconds. (Makes them pliable and easier to roll.) Transfer to a work surface.
- 4 Spread the egg mixture in the center of each tortilla.
- 5 Top with the avocado and hot sauce or salsa.
- 6 Fold the bottom half of the tortilla up to almost meet the top half (leave about a 1-inch flap of tortilla). Then, pull back with your fingers on the filling area to tuck in the filling and form a roll. Next, slightly fold both sides in. With both sides folded, tightly roll the tortilla forward to create a burrito.
Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
Like the Recipe? It and Many Others are Available in the Cookbook Below:Sodium Smart Recipe Magazine Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||15.1 g|
|Saturated Fat||2.2 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||9.9 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||10 g|
2 starch, 1 vegetable, 1 lean meat, 2 fat
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