Black Bean Breakfast Burritos
5
Points®
Temps total: 25 min • Préparation: 20 min • Cuisson: 5 min • Portions: 8 • Difficulté: Facile
A batch of these whole-grain burritos in the freezer will serve you well on busy mornings. They’re wrapped in parchment paper before they’re frozen, so all you have to do is pull one out and warm it (still in its wrapping) in the microwave for about 3 minutes—and voila, you have a hot, cheesy, filling breakfast that’s good to take on the go. A little bit of Greek yogurt is whisked into the eggs before they’re scrambled to keep them moist and tender, even after being frozen and reheated.
Ingrédients
Plain fat free Greek yogurt
½ cup(s)
Flour tortilla
8 medium
Kosher salt
¼ tsp(s)
Egg
8 large
Canned low sodium black beans
30 oz, (2 [15-oz] cans), rinsed and drained
Fat free salsa
1 cup(s), divided
Scallions
½ cup(s), chopped
Reduced-fat cheddar cheese
1 cup(s), shredded
Instructions
1
In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled, 3 to 5 minutes.
2
Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
3
Wipe skillet with a paper towel and heat over medium heat. Add black beans, ½ cup salsa, and scallions and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold bottom edge of each tortilla over filling, then carefully fold in sides. Roll up jelly-roll style. Serve with remaining salsa for dipping.
4
Serving size: 1 burrito and 1 tbsp salsa
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