I love the weekends for several reasons, but one of them is because I usually have a few extra minutes to make something different for breakfast. While these burritos don’t take a lot of time, there are a few extra minutes attributed to cutting up the veggies. Oh, how these fresh veggies take the burrito to a new level. I love the fresh green onion and the cilantro in these; they totally compliment the pinto beans. Serve these babies with a side of fruit, and you’ll have a breakfast worth spending a couple of extra minutes on.
Pinto Bean & Egg Burritos
1/3 cup bell pepper, chopped
1 whole egg
5 egg whites
1/4 tsp. salt
1/8 tsp. black pepper
Pinch of cayenne pepper (add more if you want it spicier)
1/2 cup pinto beans, drained and rinsed
1/2 roma tomato, chopped
2 whole-wheat tortillas (110 calories each)
2 Tbsp. salsa
2 Tbsp. reduced-fat cheese
1 green onion, chopped
1 Tbsp. cilantro, chopped
Lightly coat a small nonstick skillet with cooking spray and place over medium heat. Place chopped bell pepper in the skillet and cook until slightly tender, about 3 minutes.
Meanwhile, in a small mixing bowl, beat the egg and egg whites with salt, pepper, and cayenne pepper; pour into skillet with bell pepper. Stir/scramble until eggs are set but still moist.
Add the beans and tomato to the skillet and stir to blend with the eggs and heat through; reduce heat to low.
Microwave a tortilla for 20 seconds to soften. Place the tortilla on a plate, top with half of the egg and bean mixture. Then layer with 1 Tbsp. salsa, 1 Tbsp. cheese, half of the green onion, and half of the cilantro. Fold and wrap tortilla. Repeat with second tortilla.
Nutritional Information (Per Serving = 1 Burrito)
Fat: 6.6g (2.5g = Sat.)