Mexican Breakfast Burrito

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 700kcal

Ingredients

Mexican Breakfast Burrito

  • 1 tsp Extra-virgin olive oil
  • ½ cup Yellow onion diced
  • ½ Red bell pepper diced
  • 1 cup Baby spinach
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs beaten
  • ¼ cup Black beans rinsed and drained
  • 3 TBSP Cheddar cheese shredded
  • 2 Whole wheat tortillas burrito size
  • ½ Avocado sliced
  • ¼ cup Salsa optional

Pear, Cinnamon, and Walnuts

  • 1 Pear sliced
  • ¼ tsp Ground cinnamon
  • 1 TBSP Walnuts roughly chopped and toasted

Green Tea

  • 2 cups Water
  • 2 Green tea bags

Milk

  • 12 oz Milk cold
US Customary - Metric

Instructions

  • Prepare all ingredients as instructed.
  • Heat water to 175–185°F (80–85°C), just before boiling. Remove from heat, add green tea bags, and steep for 3 to 5 minutes. Remove tea bags and keep warm.
  • Heat olive oil in a nonstick skillet over medium heat. Add yellow onion and red bell pepper and sauté until softened. Add spinach and cook until wilted.
  • Add beaten eggs and black beans to the skillet and scramble gently until eggs are just set. Season with salt and black pepper. Remove from heat.
  • Warm whole wheat tortillas in a dry skillet or microwave until pliable.
  • Spoon the egg and vegetable mixture onto the tortillas. Top with cheddar cheese and avocado if using. Fold and roll tightly.
  • Combine pear slices with ground cinnamon and toasted walnuts.
  • Serve the burrito with pear, green tea, and milk.

Nutrition

Calories: 700kcal | Carbohydrates: 64g | Protein: 32g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 370mg | Sodium: 867mg | Potassium: 1129mg | Fiber: 14g | Sugar: 24g | Vitamin A: 3570IU | Vitamin C: 55mg | Calcium: 569mg | Iron: 4mg

Mexican Breakfast Burrito

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 700 kcal

Ingredients
 
 

Mexican Breakfast Burrito

  • 1 tsp Extra-virgin olive oil
  • ½ cup Yellow onion diced
  • ½ Red bell pepper diced
  • 1 cup Baby spinach
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs beaten
  • ¼ cup Black beans rinsed and drained
  • 3 TBSP Cheddar cheese shredded
  • 2 Whole wheat tortillas burrito size
  • ½ Avocado sliced
  • ¼ cup Salsa optional

Pear, Cinnamon, and Walnuts

  • 1 Pear sliced
  • ¼ tsp Ground cinnamon
  • 1 TBSP Walnuts roughly chopped and toasted

Green Tea

  • 2 cups Water
  • 2 Green tea bags

Milk

  • 12 oz Milk cold

Instructions
 

  • Prepare all ingredients as instructed.
  • Heat water to 175–185°F (80–85°C), just before boiling. Remove from heat, add green tea bags, and steep for 3 to 5 minutes. Remove tea bags and keep warm.
  • Heat olive oil in a nonstick skillet over medium heat. Add yellow onion and red bell pepper and sauté until softened. Add spinach and cook until wilted.
  • Add beaten eggs and black beans to the skillet and scramble gently until eggs are just set. Season with salt and black pepper. Remove from heat.
  • Warm whole wheat tortillas in a dry skillet or microwave until pliable.
  • Spoon the egg and vegetable mixture onto the tortillas. Top with cheddar cheese and avocado if using. Fold and roll tightly.
  • Combine pear slices with ground cinnamon and toasted walnuts.
  • Serve the burrito with pear, green tea, and milk.

Nutrition

Calories: 700kcalCarbohydrates: 64gProtein: 32gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 370mgSodium: 867mgPotassium: 1129mgFiber: 14gSugar: 24gVitamin A: 3570IUVitamin C: 55mgCalcium: 569mgIron: 4mg
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