Egg & Bean Breakfast Burrito

Egg & Bean Breakfast Burrito

Ingredients

• 4 large eggs (50 grams each), scrambled
• 1 fajita sized whole wheat tortilla (40 grams each, approx. 100 calories each)
• 1/2 cup (85 grams) canned black beans, rinsed
• 2 tablespoons salsa

Directions

Crack 4 eggs into a glass bowl and whisk until well yolk and white are well combined.

Pour the eggs onto a nonstick pan and scramble them on stovetop over medium heat. Move the eggs around to cook the still wet portions. Remove the eggs when they’re still slightly wet and set aside.

Rinse your canned black beans to get rid of excess sodium, and set aside.

Lay the tortilla on a flat dish. Layer the eggs, beans, and salsa. Roll the burrito, and slice in half. Serve immediately.

Nutrition Information

Serves: 2  |  Serving Size: 1/2 burrito

Per serving: Calories: 263; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 423mg; Sodium: 408mg; Carbohydrate: 23g; Dietary Fiber: 6g; Sugar: 2g; Protein: 18g

Nutrition Bonus: Potassium: 385mg; Iron: 19%; Vitamin A: 12%; Vitamin C: 1%; Calcium: 12%

Energizing Tips (optional)

• Add 1/4 cup of shredded cheese when building the burrito to bump up flavor and calories. (Per serving: Calories: 323; Fat: 18g; Carbohydrate: 24g; Dietary Fiber: 6g; Sugar: 2g; Protein: 23g)
• Add 1/4 medium avocado, sliced to bump up calories and healthy fats. (Per serving: Calories: 326; Fat: 17g; Carbohydrate: 27g; Dietary Fiber: 9g; Sugar: 2g; Protein: 18g)
• Use a whole tortilla wrap to make your burrito instead of 1/2 tortilla wrap to get more calories and carbs. (Per serving: Calories: 313; Fat: 12g; Carbohydrate: 32g; Dietary Fiber: 7g; Sugar: 2g; Protein: 20g)