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A satisfying and nutritious start to your day, packed with protein-rich eggs, fiber from black beans and whole wheat, and fresh veggies. This low-sodium burrito is designed to be delicious and good for your heart.
For 4 servings
Sauté the vegetables
Prepare the egg scramble
Warm the tortillas
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A satisfying and nutritious start to your day, packed with protein-rich eggs, fiber from black beans and whole wheat, and fresh veggies. This low-sodium burrito is designed to be delicious and good for your heart.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 370.91 calories per serving with 21.58g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Assemble and serve the burritos
Replace the eggs with a tofu scramble and use a dairy-free cheese alternative.
Use certified gluten-free corn or almond flour tortillas instead of whole wheat.
Increase the protein by adding 1/4 cup of cooked quinoa or using egg whites instead of whole eggs.
Add one finely chopped jalapeño or serrano pepper along with the onions for a spicy kick.
Eggs provide high-quality protein, which is essential for muscle repair and helps keep you feeling full and satisfied.
The whole wheat tortilla and black beans are excellent sources of dietary fiber, which aids digestion and supports heart health by helping to manage cholesterol levels.
Spinach and bell peppers offer a variety of essential vitamins and antioxidants, such as Vitamin C and Vitamin A, which support immune function.
Using olive oil provides monounsaturated fats, which are beneficial for cardiovascular health.
Yes, this breakfast burrito is designed to be heart-healthy. It's rich in fiber from whole wheat tortillas and black beans, packed with protein from eggs, and loaded with vitamins from fresh vegetables. Using minimal oil and low-fat cheese keeps saturated fat low.
One burrito contains approximately 390-410 calories, making it a substantial and balanced breakfast to keep you full until lunch.
Absolutely. Let the filling cool completely, then assemble the burritos. Wrap each one tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, remove the plastic, wrap in a damp paper towel, and microwave.
This burrito is a complete meal on its own, but it pairs well with a side of fresh fruit, a dollop of Greek yogurt, or a light avocado salsa.
