Easy vegetarian breakfast burritos
Low-carb, high-fiber tortilla wraps
Reduced fat sharp cheddar cheese made with 2% milk
¼ cup(s), shredded, shredded
Fresh baby spinach
1 cup(s), loosely packed
Canned pinto beans
½ cup(s), rinsed and drained
Pico de gallo
- Coat a medium (8- to 10-in) nonstick skillet with cooking spray and heat over medium heat. In a medium bowl, beat eggs, salt, and pepper with a fork until well combined. Pour half of egg mixture into pan and swirl into an even layer. Allow to set for 5 to 10 seconds, just until eggs look set on the bottom. Immediately top with tortilla wrap and coat tortilla with cooking spray; cook until egg mixture is set underneath, 30 seconds to 1 minute.
- Using a spatula, lift egg-coated tortilla out of pan and flip over so tortilla is on the bottom. Arrange half of cheese, spinach, beans, and pico de gallo down the center of the egg. Cook until tortilla is toasted on bottom, about 1 minute. Using spatula, fold half of tortilla over fillings; fold other half of tortilla over top. Remove from pan and plate burrito seam side down. Repeat process with remaining tortilla and fillings.
- Serving size: 1 burrito