Egg and Bean Burrito
Serves
4
Prep Time
10 min
Cook Time
5 min
Print Recipe
Packed with protein, this breakfast burrito will keep you powered all morning long.
Ingredients
- 8 eggs
- ¼ tsp (1.25 mL) each salt and pepper
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) drained and rinsed canned black beans
- 2 tbsp (30 mL) lime juice
- 4 large whole grain flour tortillas, warmed
- ½ cup (125 mL) prepared tomato salsa
- 2 tbsp (30 mL) chopped fresh cilantro
- ½ cup (125 mL) shredded Cheddar cheese
Instructions
- Step 1
Whisk eggs with salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until egg mixture starts to form soft curds, about 3 to 5 minutes.
- Step 2
Using potato masher, mash beans with lime juice. Arrange tortillas on clean work surface; spread mashed beans down along centre of each tortilla. Top evenly with salsa, scrambled eggs, cilantro and cheese. Fold up bottom of tortillas over filling, then fold in sides and roll up tightly.
Variations
If desired, add 1 tbsp (15 mL) guacamole to each burrito or some avocado slices.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 470 |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Carbohydrate | 40 g |
| Fibre | 7 g |
| Sugars | 2 g |
| Protein | 24 g |
| Sodium | 1100 mg |