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Mexican Breakfast Burrito

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 616kcal

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
US Customary - Metric

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