Egg and Bean Burritos
Equipment
- Colander
- Skillet
- Small bowl
- Whisk
- Cutting Board
- Knife
Ingredients
- Ingredients
- 3 green onions sliced
- 1 medium red or green bell pepper diced
- 1 medium clove garlic finely chopped
- ½ cup low-fat cheddar cheese grated
- 1 15.5-ounce can black beans no salt added
- 4 large eggs
- ¾ teaspoon ground cumin divided
- ¼ teaspoon ground black pepper
- 1 avocado sliced
- Non-stick cooking spray
- 4 8-inch whole wheat flour tortillas
Instructions
- Directions
- Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
- In a colander, drain and rinse beans.
- Coat skillet with nonstick cooking spray over medium heat. Add beans, green onions, bell pepper, and garlic. Cook until peppers are soft, about 3 minutes. Add ½ teaspoon ground cumin and black pepper. Stir, then transfer the mixture to a plate.
- In a small bowl, crack eggs. Add remaining ¼ teaspoon cumin. Whisk together with a fork.
- Spray skillet with non-stick cooking spray. Heat at medium-low. Add egg mixture. Cook, stirring occasionally until eggs are as firm as you like, about 3-5 minutes.
- Spoon egg mixture into the center of each tortilla, dividing evenly. Add beans and veggies. Top with cheddar cheese and sliced avocado.
- Roll tortilla into a burrito and serve.
Notes
Nutrition Facts (Per Serving)
Calories, 390; Carbohydrate, 42 g; Protein, 21 g; Total Fat, 16 g; Saturated Fat, 4 g; Trans Fat, 0 g; Cholesterol, 189 mg; Fiber, 12 g; Total Sugars, 3 g; Sodium, 480 mg; Calcium, 162 mg; Folate, 80 mcg; Iron, 3 mg; Percent Calories from Fat, 37%.
Makes 4 servings, 1 burrito each.
Calories, 390; Carbohydrate, 42 g; Protein, 21 g; Total Fat, 16 g; Saturated Fat, 4 g; Trans Fat, 0 g; Cholesterol, 189 mg; Fiber, 12 g; Total Sugars, 3 g; Sodium, 480 mg; Calcium, 162 mg; Folate, 80 mcg; Iron, 3 mg; Percent Calories from Fat, 37%.
Makes 4 servings, 1 burrito each.
