Veggie Breakfast Burritos

photo credit: jugglerpm via Flickr creative commons
  • 2 teaspoons Extra virgin olive oil
  • 1 cup Diced red onion
  • 1 Diced red bell pepper
  • 1 Diced fresh jalapeno pepper
  • 2 cups Fresh spinach, chopped
  • 1 cup Black beans
  • 1/4 teaspoon Crushed red pepper flakes
  • 4 Large eggs
  • 4 Large egg whites
  • 1/4 cup Shredded pepper jack cheese
  • 4 Whole wheat flour tortillas (10 inch diameter size)
  • 1/4 cup Salsa
  • 1 Large diced tomato
  • 1 Small avocado, pitted and cubed
  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the spinach, black beans, and red pepper flakes, and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
  2. Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.
  3. Spread each tortilla with 1 tablespoon of salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce.
  4. Roll up burrito-style and serve with salsa.

Servings: 4

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Ready in: 20 minutes

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 414.97
Calories From Fat (42%) 176.32
% Daily Value
Total Fat 20.24g 31%
Saturated Fat 5.31g 27%
Cholesterol 252.68mg 84%
Sodium 499.13mg 21%
Potassium 798.55mg 23%
Carbohydrates 38.37g 13%
Dietary Fiber 9.78g 39%
Sugar 3.80g
Sugar Alcohols 0.00g
Net Carbohydrates 28.59g
Protein 21.79g 44%

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