Breakfast Burrito
- Total:
- 38 min
- Prep:
- 25 min
- Cook:
- 13 min
- Yield:
- 4 servings, serving size 1 burrito
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 235 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 12 grams
- Protein
- 23 grams
Ingredients
Directions
Watch how to make this recipe.
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C,
Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
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