Description

Make a healthy breakfast with these great vegetarian burritos. They are full of wonderful veggies, low sodium black beans, eggs and egg whites, all wrapped up in wheat tortillas.

Ingredients

• 2 t. canola oil
• 1/2 small red onion, diced
• 1 red bell pepper, seeded and diced
• 1 c. canned black beans, low sodium, drained and rinsed (can substitute refried beans)
• 1/4 t. chili flakes
• salt, to taste
• freshly ground black pepper, to taste
• 4 eggs and 4 egg whites
• 1/3 c. (1 1/2 oz.) pepper Jack cheese, shredded
• non-stick cooking spray
• 4 -10 inch burrito-size tortillas, preferably wheat
• 1/4 c. reduced-fat sour cream
• 1/4 c. salsa
• 1 large tomato, seeded and diced
• 1 small avocado, cubed
• spinach or arugula, optional
• hot sauce

Steps

1. Heat the canola oil in a large non-stick skillet over medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes; cook until warmed through, about 3 minutes. Season with salt and pepper; transfer to a dish.
2. Whisk together eggs and egg whites; stir in cheese.
3. Spray the skillet with non-stick cooking spray; reheat the skillet over a medium heat. Reduce heat to low; add eggs, scrambling until cooked through, about 3 minutes.