BLACK BEAN BREAKFAST BURRITO RECIPE RECIPES
HEALTHY BREAKFAST BURRITOS | COOKING LIGHT
Set yourself up for healthy breakfast success with a freezer stocked with these filling-yet-light whole-grain burritos. To ensure the scrambled eggs stay soft and creamy from freezer to microwave, we use a secret ingredient—ricotta cheese, which lightens the texture and prevents the eggs from going rubbery when you reheat them. This recipe makes a lot of burritos, but it neatly uses up 10-count package of tortillas and two whole cans of beans.
Provided by Ann Taylor Pittman
Total Time 35 minutes
Yield Serves 10 (serving size: 1 burrito)
Number Of Ingredients 9
Steps:
- Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl. Wipe skillet with a paper towel. Add pico de gallo and beans to pan; cook over medium heat 3 minutes or until heated and any liquid evaporates, stirring occasionally. Stir in onions. Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup bean mixture and about 1 tablespoon queso fresco. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style. To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months. To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.
Nutrition Facts : Calories 290, CarbohydrateContent 34 g, FatContent 10 g, FiberContent 4 g, ProteinContent 17 g, SaturatedFatContent 3 g, SodiumContent 420 mg, SugarContent 1 g, UnsaturatedFatContent 4.7 g
CHEESY BLACK BEAN AND EGG BURRITOS | RECIPES | WW USA
A batch of these whole-grain burritos in the freezer will serve you well on busy mornings (or too-busy-to-cook nights). They’re wrapped in parchment paper before they’re frozen, so all you have to do is pull one out and warm it (still in its wrapping) in the microwave for about 3 minutes—and voila, you have a hot, cheesy, filling breakfast that’s good to take on the go. A little bit of Greek yogurt is whisked into the eggs before they’re scrambled to keep them moist and tender, even after being frozen and reheated.
Provided by WEIGHTWATCHERS.COM
Categories Breakfast
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled, 3 to 5 minutes.
- Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
- Wipe skillet clean and heat over medium heat. Add black beans, ½ cup salsa, and scallions and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold bottom edge of each tortilla over filling, then carefully fold in sides. Roll up jelly-roll style. Serve with remaining salsa for dipping.
- Serving size: 1 burrito and 1 tbsp salsa
Nutrition Facts : Calories 67 kcal
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