Cheesy black bean breakfast burritos
3
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
A batch of these whole-grain burritos in the freezer will serve you well on busy mornings (or too-busy-to-cook nights). 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.
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Kosher salt
¼ tsp
Egg
8 large egg(s)
Cooking spray
2 spray(s)
Low carb, high fiber tortilla wrap
8 tortilla(s), whole-wheat variety
Canned low sodium black beans
30 oz, (2 [15-oz] cans), rinsed and drained
Salsa
1 cup(s), divided
Scallions
½ cup(s), chopped or sliced, chopped
Reduced fat cheddar cheese
1 cup(s), shredded, sharp variety
Instructions
1
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.
2
Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
3
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 to close. Serve with remaining salsa for dipping.
4
Serving size: 1 burrito and 1 tbsp salsa
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