Mexican Breakfast Burrito, Shaleia’s Chia Seed Pudding, Coffee
Print Pin Add to CollectionServings: 2
Calories: 447kcal
Ingredients
Shaleia’s Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 2 tsp Maple syrup or honey
- Ground cinnamon for sprinkling
- ½ cup Mixed berries
Coffee
- Coffee brewed to your liking
- Creamer optional
- Sweetener optional
Mexican Breakfast Burrito
- 1 tsp Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ Red bell peppers 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 tortilla wraps
- ½ Avocado sliced
- Salsa optional
- Hot sauce optional
Instructions
- The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, stir again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté 3–4 minutes until softened. Add spinach and cook until wilted (about 1 minute). Season with salt and black pepper.
- Add black beans and warm through (1–2 minutes). Pour in beaten eggs and cook, stirring gently, until just set. Stir in cheddar cheese until melted. Remove from heat.
- Warm tortillas in a dry skillet or microwave for 15–20 seconds until flexible.
- Portion the egg mixture evenly onto the tortillas. Add sliced avocado.
- Fold in the ends and roll up tightly. Cut in half. .
- Brew and prepare the coffee to your liking.
- Serve the burrito with chia seed pudding and coffee.
Nutrition
Calories: 447kcal | Carbohydrates: 28g | Protein: 22g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 341mg | Sodium: 361mg | Potassium: 755mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3055IU | Vitamin C: 51mg | Calcium: 387mg | Iron: 4mg
Mexican Breakfast Burrito, Shaleia’s Chia Seed Pudding, Coffee
Ingredients
Shaleia’s Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 2 tsp Maple syrup or honey
- Ground cinnamon for sprinkling
- ½ cup Mixed berries
Coffee
- Coffee brewed to your liking
- Creamer optional
- Sweetener optional
Mexican Breakfast Burrito
- 1 tsp Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ Red bell peppers 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 tortilla wraps
- ½ Avocado sliced
- Salsa optional
- Hot sauce optional
Instructions
- The night before, whisk together almond milk, chia seeds, flax seed, maple syrup, and cinnamon in a bowl or jar. Let sit for 5 minutes, stir again to prevent clumping. Refrigerate overnight. In the morning, prepare the remaining ingredients as instructed above. Portion the chia pudding and top with mixed berries before serving.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté 3–4 minutes until softened. Add spinach and cook until wilted (about 1 minute). Season with salt and black pepper.
- Add black beans and warm through (1–2 minutes). Pour in beaten eggs and cook, stirring gently, until just set. Stir in cheddar cheese until melted. Remove from heat.
- Warm tortillas in a dry skillet or microwave for 15–20 seconds until flexible.
- Portion the egg mixture evenly onto the tortillas. Add sliced avocado.
- Fold in the ends and roll up tightly. Cut in half. .
- Brew and prepare the coffee to your liking.
- Serve the burrito with chia seed pudding and coffee.
Nutrition
Calories: 447kcalCarbohydrates: 28gProtein: 22gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 341mgSodium: 361mgPotassium: 755mgFiber: 13gSugar: 7gVitamin A: 3055IUVitamin C: 51mgCalcium: 387mgIron: 4mg
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