Black Bean Breakfast Burrito
Busy mornings? No problem. Make these black bean breakfast burrito ahead and freeze for instant heart healthy breakfasts on busy mornings.
Equipment
- 1 Frying Pan
- 1 bowl
Ingredients
- 8 large eggs
- 1 cup black beans rinsed if canned
- 1 red bell pepper diced
- 1 onion diced
- 1 cup fresh spinach chopped
- 1 tsp extra virgin olive oil
- 1 tsp cumin
- 4 large whole wheat tortillas
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add onion and bell pepper, sauté until softened, about 4-5 minutes.
- Add spinach, cook until wilted.
- In a bowl, whisk eggs with cumin
- Pour eggs into skillet with veggies. Cook gently, stirring occasionally, until eggs are scrambled and just set. Remove from heat and let cool
- Cook black beans in skillet. Remove form heat and let cool
- Divide the egg and bean mixture evenly among the tortillas, then roll up burrito style.
- Optional, pan fry burritos once filled.
- If freezing, let burrito cool completely, then wrap each burrito tightly in foil or parchment paper.
- Store in fridge for up to 4 days or freezer safe bag for up to 2 month
- To reheat from frozen, discard the foil and place on microwave safe plate. Cover the burrito with a damp paper towel and cook in the microwave for 1-3 minutes. Cut in half to see if the burrito is heated through. If not, cover again with a damp paper towel then heat for an additional 1-2 minutes.
Nutrition
Calories: 346kcalCarbohydrates: 35gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 372mgSodium: 602mgPotassium: 424mgFiber: 7gSugar: 5gVitamin A: 2183IUVitamin C: 43mgCalcium: 173mgIron: 4mg
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