This Healthy Black Bean Breakfast Burrito Recipe features a hearty bean & hash brown filling with scrambled eggs, cheese, avocado and salsa rolled into whole wheat tortillas. This is a great healthy breakfast idea that can also be made ahead.
Black Bean Breakfast Burrito
AuthorNettie Cronish and Cara Rosenbloom in "Nourish" (reprinted with permission)
1Tbsp(15 mL) extra virgin olive oil
1medium red potatocoarsely grated
14oz(400 g) can no-salt-added black beansdrained
1/2cup(125 mL) salsa
2tsp(10 mL) chili powder
4whole grain tortillas10 inches/25 cm each
1/2cup(125 mL) shredded cheddar or Monterey Jack cheese
1/4cup(60 mL) chopped fresh cilantro, for garnish (optional)
Sour cream and extra salsafor serving (optional)
Heat 2 tsp (10 mL) oil in a skillet over medium heat. Cook the onion and potato for 5 minutes, until they are soft and start to turn golden brown.
Add the beans, salsa and chili powder to the mix and cook for 3–5 minutes. Slightly mash part of the beans with a fork and cook until heated through. Then transfer everything to a bowl and set.
In a medium-sized bowl, whisk together the eggs. Heat the remaining 1 tsp (5 mL) oil in the skillet. Add the whisked eggs and don't stir until they start to set at the bottom (30 seconds). Then stir the eggs carefully with a spatula to scramble them. Add scrambled eggs to the bean mixture.
Divide the egg and bean mixture among four whole wheat tortillas. Spread it down the center and leave space on the sides and at both ends. Top with shredded cheese, avocado slices and fresh cilantro (if using).
Fold over one long side to cover the filling, fold over both short ends, then roll the whole thing over to close up into a package.
Serve warm, with cilantro, extra salsa and sour cream, if desired.
Black Bean Breakfast Burrito Recipe
Amount Per Serving (1 g)
Calories 527Calories from Fat 207
% Daily Value*
Saturated Fat 7g35%
* Percent Daily Values are based on a 2000 calorie diet.