If you've ever noticed long lines at taco trucks during your morning commute, it's because the breakfast burrito reigns supreme as a portable, satisfying start to the day. Avoid the lines and whip up yours at home where you can control the ingredients. Seasoned black beans load this one up with fiber and protein. A judicious dose of melty cheese lends more yummy goodness. Don't forget the salsa. Use whatever fat-free style you love, or douse your burrito with hot sauce like Cholula or Sneaky Pete's. And you can swap in egg substitute, if you prefer. At home, you can round out the meal with a bowl of cubed fresh melon—cantaloupe, honeydew, or watermelon—tossed with lime juice and chopped fresh mint.
Whole wheat tortilla(s)
4 medium, (10 -inch each)
Canned black beans
1 cup(s), rinsed and drained
4 large egg(s), beaten
Shredded reduced-fat Mexican-style cheese
Fat free salsa
4 tbsp(s), preferably a fruit salsa
- Layer the tortillas between sheets of wax paper; microwave on High until warm, 25 seconds.
- Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the black beans and chili powder; cook until heated through, about 5 minutes. Add the eggs and cook, stirring frequently, until set, about 3 minutes.
- Fill each tortilla with 1⁄4 of the egg mixture, then top each with 1 tablespoon cheese and 1 tablespoon salsa. Roll the burritos closed.
- Yields 1 burrito per serving.