Breakfast Burrito Recipe

Name: Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 teaspoons canola oil; 1/2 small red onion, diced (1 cup); 1 red bell pepper, seeded and diced; 1 cup drained, rinsed canned black beans, preferably low-sodium; 1/4 teaspoon chili flakes; Salt and freshly ground black pepper; 4 eggs and 4 egg whites; 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese; Cooking spray; 4 (10-inch) whole-wheat tortillas (burrito-size); 1/4 cup reduced-fat sour cream; 1/4 cup salsa; 1 large tomato, (4 ounces) seeded and diced; 1 small avocado (4 ounces), cubed; Hot sauce

Servings: persons

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
Cooking spray
4 (10-inch) whole-wheat tortillas (burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce

1
Heat the canola oil in a large nonstick skillet over a medium-high heat.
2
Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes.
3
Add black beans and red pepper flakes and cook until warmed through, another 3 minutes.
4
Season with salt and pepper and transfer to a dish.
5
Whisk together the eggs and egg whites then stir in the cheese.
6
Spray the skillet with cooking spray, and reheat the skillet over a medium heat.
7
Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
8
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado.
9
Season, to taste, with hot sauce.
10
Roll up burrito-style and serve.
11
Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg
12
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C,
13
Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons canola oil, 1/2 small red onion, diced (1 cup), 1 red bell pepper, seeded and diced, 1 cup drained, rinsed canned black beans, preferably low-sodium, and more.

Yes, Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Burrito

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