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Mexican Breakfast Burrito

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 577kcal

Ingredients

Mexican Breakfast Burrito

  • 2 tsp Extra virgin olive oil
  • ½ small Yellow Onion diced
  • ½ Red bell pepper diced
  • 1 cup Baby spinach
  • Salt to taste
  • Black pepper to taste
  • 4 large Eggs beaten
  • ¼ cup Black beans rinsed and drained
  • 2 large Whole wheat tortilla 10 inch
  • ¼ cup Cheddar cheese or pepper jack cheese, shredded
  • ½ Avocado sliced or mashed, optional
  • 1 TBSP Fresh cilantro chopped, optional
  • ¼ cup Salsa optional
  • Hot sauce optional
  • Sour cream optional

Kiwi Banana Avocado + Chia Seeds

  • 2 Kiwis peeled
  • 1 Banana
  • 1 Avocado ripe
  • 1 tsp Chia seeds

Coffee

  • Coffee brewed to your liking
  • Your choice of creamer optional
  • Your choice of sweetener optional

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Prepare ingredients as instructed above.
  • Cook vegetables: Heat olive oil in a nonstick skillet over medium heat. Add yellow onion and red bell pepper. Sauté 4 to 5 minutes until softened. Stir in spinach, saute until wilted.
  • Add eggs and beans: Pour in beaten eggs and black beans. Scramble gently until eggs are just set.
  • Warm tortillas: Warm whole wheat tortillas in a dry skillet or microwave until pliable.
  • Assemble burritos: Spoon egg mixture onto tortillas. Top with cheese and avocado if using. Fold and roll tightly.
  • Brew and prepare the coffee to your liking.
  • Serve: Serve the burrito with optional salsa, sour cream, hot sauce, fruit, coffee, and milk.

Nutrition

Calories: 577kcal | Carbohydrates: 60g | Protein: 16g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 329mg | Potassium: 1779mg | Fiber: 18g | Sugar: 30g | Vitamin A: 3214IU | Vitamin C: 131mg | Calcium: 376mg | Iron: 3mg