Ingredients
Green Tea
- 2 cups Water
- 2 Green tea bags
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
- 2 Whole wheat tortillas burrito size
- ¼ cup Cheddar cheese shredded
- ½ Avocado sliced
- ¼ cup Salsa optional
- Hot sauce optional
- Sour cream optional
Pear with Cinnamon and Walnuts
- 1 Pear sliced
- ¼ tsp Ground cinnamon
- ¼ cup Walnuts roughly chopped, toasted
Milk
- 16 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 3–5 minutes. Remove tea bags and keep warm.
- Heat olive oil in a nonstick skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes until softened. Add spinach and cook until wilted.
- Add beaten eggs and black beans to the skillet. Scramble gently until eggs are just set. Season with salt and pepper to taste. Remove from heat.
- Warm whole wheat tortillas in a dry skillet or microwave until pliable.
- Portion the egg and vegetable mixture onto each tortilla. Top with cheese and avocado if using. Fold and roll tightly.
- Combine pear with cinnamon and walnuts.
- Serve the burrito with optional salsa, sour cream, or hot sauce, alongside fruit, green tea, and milk.
Nutrition
Calories: 763kcal | Carbohydrates: 67g | Protein: 33g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 369mg | Sodium: 834mg | Potassium: 1250mg | Fiber: 14g | Sugar: 27g | Vitamin A: 3580IU | Vitamin C: 55mg | Calcium: 589mg | Iron: 5mg
Mexican Breakfast Burrito
Ingredients
Green Tea
- 2 cups Water
- 2 Green tea bags
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
- 2 Whole wheat tortillas burrito size
- ¼ cup Cheddar cheese shredded
- ½ Avocado sliced
- ¼ cup Salsa optional
- Hot sauce optional
- Sour cream optional
Pear with Cinnamon and Walnuts
- 1 Pear sliced
- ¼ tsp Ground cinnamon
- ¼ cup Walnuts roughly chopped, toasted
Milk
- 16 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 3–5 minutes. Remove tea bags and keep warm.
- Heat olive oil in a nonstick skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes until softened. Add spinach and cook until wilted.
- Add beaten eggs and black beans to the skillet. Scramble gently until eggs are just set. Season with salt and pepper to taste. Remove from heat.
- Warm whole wheat tortillas in a dry skillet or microwave until pliable.
- Portion the egg and vegetable mixture onto each tortilla. Top with cheese and avocado if using. Fold and roll tightly.
- Combine pear with cinnamon and walnuts.
- Serve the burrito with optional salsa, sour cream, or hot sauce, alongside fruit, green tea, and milk.
Nutrition
Calories: 763kcalCarbohydrates: 67gProtein: 33gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 369mgSodium: 834mgPotassium: 1250mgFiber: 14gSugar: 27gVitamin A: 3580IUVitamin C: 55mgCalcium: 589mgIron: 5mg
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