Ingredients
Mexican Breakfast Burrito
- 2 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
- ¼ cup Cheddar cheese or pepper jack cheese, shredded
- 2 large Whole wheat tortilla (10 inch)
- ½ Avocado sliced
- ¼ cup Salsa (optional)
- Hot sauce (optional)
Pear Cinnamon & Walnuts
- 1 Pear ripe washed and sliced
- 2 TBSP Walnuts lightly chopped
- pinch Ground cinnamon
Green tea
- 2 cups Water
- 2 Green tea bags or 1 tsp loose leaf green tea
Milk
- 16 oz Milk cold
Instructions
- Prepare all ingredients as instructed.
- 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 just until wilted. Season lightly with salt and black pepper.
- Pour in eggs and black beans. Scramble gently until eggs are just set. Sprinkle with cheese and stir gently until melted. Remove from heat.
- Warm whole wheat tortillas in a dry skillet or microwave until pliable.
- Portion onto tortillas with avocado, fold in the ends and roll up tightly.
- Combine pear slices, walnuts, and ground cinnamon.
- Heat water until hot but not boiling. Steep green tea for 2 to 3 minutes, then remove tea bags or strain loose leaves.
- Serve the burrito with salsa, fruit, green tea, and milk.
Nutrition
Calories: 616kcal | Carbohydrates: 44g | Protein: 28g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 369mg | Sodium: 548mg | Potassium: 1229mg | Fiber: 11g | Sugar: 25g | Vitamin A: 3578IU | Vitamin C: 55mg | Calcium: 500mg | Iron: 4mg
Mexican Breakfast Burrito
Ingredients
Mexican Breakfast Burrito
- 2 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
- ¼ cup Cheddar cheese or pepper jack cheese, shredded
- 2 large Whole wheat tortilla (10 inch)
- ½ Avocado sliced
- ¼ cup Salsa (optional)
- Hot sauce (optional)
Pear Cinnamon & Walnuts
- 1 Pear ripe washed and sliced
- 2 TBSP Walnuts lightly chopped
- pinch Ground cinnamon
Green tea
- 2 cups Water
- 2 Green tea bags or 1 tsp loose leaf green tea
Milk
- 16 oz Milk cold
Instructions
- Prepare all ingredients as instructed.
- 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 just until wilted. Season lightly with salt and black pepper.
- Pour in eggs and black beans. Scramble gently until eggs are just set. Sprinkle with cheese and stir gently until melted. Remove from heat.
- Warm whole wheat tortillas in a dry skillet or microwave until pliable.
- Portion onto tortillas with avocado, fold in the ends and roll up tightly.
- Combine pear slices, walnuts, and ground cinnamon.
- Heat water until hot but not boiling. Steep green tea for 2 to 3 minutes, then remove tea bags or strain loose leaves.
- Serve the burrito with salsa, fruit, green tea, and milk.
Nutrition
Calories: 616kcalCarbohydrates: 44gProtein: 28gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 369mgSodium: 548mgPotassium: 1229mgFiber: 11gSugar: 25gVitamin A: 3578IUVitamin C: 55mgCalcium: 500mgIron: 4mg
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