Mexican Breakfast Burrito
Servings 2
Calories 677kcal
Ingredients
Mexican Breakfast Burrito
- 2 tsp Extra-virgin olive oil
- ½ small Red onion diced
- ½ Red bell pepper diced
- ¼ tsp Ground cumin
- ¼ tsp Chili powder
- Salt to taste
- Black pepper to taste
- 4 large 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 or mashed, optional
- 1 TBSP Fresh cilantro chopped optional garnish
- ¼ cup Salsa optional for serving
- Hot sauce optional for serving
- Sour cream optional for serving
Fruit
- 1 cup Fresh fruit e.g. strawberries, bananas, and blueberries, washed and prepared as needed
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare all ingredients as listed above.
- In a nonstick skillet over medium heat, heat olive oil. Add red onion, and bell pepper. Sauté for 4–5 minutes until softened. Stir in cumin, chili powder, salt, and black pepper.
- Pour in the eggs and black beans. Scramble until the eggs are firm. Remove from the heat.
- Warm whole wheat tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
- Portion the egg mixture onto the tortilla. Top with shredded cheese and avocado if using. Fold in the sides and roll up tightly.
- Serve burritos with salsa, sour cream, hot sauce, and chopped cilantro if desired, fruit and orange juice.
Nutrition
Calories: 677kcal | Carbohydrates: 81g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 386mg | Sodium: 753mg | Potassium: 1225mg | Fiber: 12g | Sugar: 39g | Vitamin A: 2746IU | Vitamin C: 162mg | Calcium: 301mg | Iron: 5mg