Breakfast burrito

7
5
5
SmartPoints® value per serving
Total Time
13 min
Prep
5 min
Cook
8 min
Serves
4
Difficulty
Easy
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. Egg substitute shaves the fat while 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. 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.

Ingredients

Whole-wheat tortilla

4 medium, (10 -inch each)

Canned black beans

1 cup(s), rinsed and drained

Chili powder

1½ tsp

Regular liquid egg substitute

1 cup(s)

Shredded reduced-fat Mexican-style cheese

4 Tbsp

Fat free salsa

4 Tbsp, preferably a fruit salsa

Instructions

  1. Layer the tortillas between sheets of wax paper; microwave on High until warm, 25 seconds.
  2. Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the black beans and chili powder; cook until heated through, about 5 minutes. Add the egg substitute and cook, stirring frequently, until set, about 3 minutes.
  3. 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.