I have been craving breakfast burritos for over a week now. Something about the egg and the salsa mixed together. SO delicious–BUT– getting them from a fast food restaurant is no good. They are sure to be filled with preservatives and more than double the daily recommended sodium value. The good news is that these breakfast burritos can be made at home, at half the calorie count and twice the flavor. And you can customize them however you want them! I think I am going to try a mediterranean next, with pieces of grilled chicken and kalamata olives. But I digress— here is what you need to make the burritos pictured above!
Ingredients: (Yields 4 burritos)
2 tsp olive oil
1/2 red onion, diced
1 red bell pepper, diced
1 cup drained & rinsed black beans (get low sodium if you can)
4 eggs & 4 egg whites
1/3 cup pepper jack cheese, shredded
whole wheat tortillas
1/4 cup reduced fat sour cream OR substitute that with plain low fat yogurt (it tastes the exact same!)
1/4 cup salsa (homemade is the best!)
1 large tomato, diced
1 avocado, cubed
Heat EVOO in pan over medium high heat. Cook onions and peppers until soft (about 8 minutes). Add black beans, cook for another three minutes. Season with salt and pepper and transfer to a bowl. Next, Whisk eggs and egg whites with cheese, spray skillet with cooking spray and cook eggs scrambled over low heat until done. Spread each tortilla with salsa and sour cream. Spoon in some of the black bean mixture, egg mixture and then add some diced tomato and avocado. Season with salt and pepper if desired and reserve some salsa for dipping! Each burrito is about 350 calories. If you wanted to make this even healthier try using less or no cheese or using only egg whites in the burrito!