Cheesy black bean and egg burritos
Plain fat free Greek yogurt
8 large egg(s)
Low carb, high fiber tortilla wrap(s)
8 tortilla(s), whole-wheat variety
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, (4 oz)
- 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 clean 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