Black Bean Breakfast Burritos
A batch of these whole-grain burritos in the freezer will serve you well on busy mornings. They’re wrapped in parchment paper before they’re frozen, so all you have to do is pull one out and warm it (still in its wrapping) in the microwave for about 3 minutes—and voila, you have a hot, cheesy, filling breakfast that’s good to take on the go. A little bit of Greek yogurt is whisked into the eggs before they’re scrambled to keep them moist and tender, even after being frozen and reheated.
Plain fat free Greek yogurt
8 large egg(s)
Canned low sodium black beans
30 oz, (2 [15-oz] cans), rinsed and drained
Fat free salsa
1 cup(s), divided
½ cup(s), chopped
50% reduced fat sharp cheddar cheese
1 cup(s), shredded
- In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled, 3 to 5 minutes.
- Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
- Wipe skillet with a paper towel and heat over medium heat. Add black beans, ½ cup salsa, and scallions and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold bottom edge of each tortilla over filling, then carefully fold in sides. Roll up jelly-roll style. Serve with remaining salsa for dipping.
- Serving size: 1 burrito and 1 tbsp salsa
To freeze, wrap each assembled tortilla in parchment paper; place wrapped tortillas into a large zip-top freezer bag. Store in freezer up to 3 months. To reheat, remove 1 burrito from bag; microwave (still wrapped in parchment paper) on High for 3 minutes or until heated through.