This protein-packed breakfast burrito is sure to keep the family full through school, work or running errands.

Tags , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 10minutes
Servings 4 Prep Time 10minutes
Cook Time 10minutes
This protein-packed breakfast burrito is sure to keep the family full through school, work or running errands.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Egg whites only contain about half of the egg protein, so don't skip the yolk if you want the full protein benefits from eating an egg.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Egg whites only contain about half of the egg protein, so don't skip the yolk if you want the full protein benefits from eating an egg.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup diced rainbow bell peppers
  • 1/2 cup diced onions
  • 1 cup low-sodium black beans, drained, rinsed
  • 1/2 cup tomatoes, diced
  • 1 cup baby spinach
  • 1/3 cup salsa
  • 6 large eggs, scrambled, cooked until firm
  • 4 whole wheat tortillas
  • 1/2 avocado, sliced
  • 12 slices cucumber
Directions
  1. Heat oil in nonstick skillet over medium-high heat; add peppers and onions, and cook 5 minutes, or until tender and lightly browned. Add beans, tomatoes and spinach, and cook 2 minutes, stirring occasionally, until beans are heated through. Remove from heat and mix in salsa.
  2. Assemble tortillas by adding eggs, bean/vegetable mixture, avocado and cucumber.
Nutritional Value
 Calories 472; Fat 16.42g; Protein 25.36g; Carbohydrate 55.84g; Fiber 10.87g; Cholesterol 288mg; Sodium 371mg; Calcium 443mg; Vitamin A 2092 IU; Vitamin C 31.65mg; Iron 4.04mg
  • Calories 472
  • Fat 16.42g
  • Protein 25.36g
  • Carbohydrate 55.84g
  • Fiber 10.87g
  • Cholesterol 288mg
  • Sodium 371mg
  • Calcium 443mg
  • Vitamin A 2092 IU
  • Vitamin C 31.65mg
  • Iron 4.04mg
 

Baja Breakfast Burrito

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Tags , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 10minutes
Servings 4 Prep Time 10minutes
Cook Time 10minutes
This protein-packed breakfast burrito is sure to keep the family full through school, work or running errands.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Egg whites only contain about half of the egg protein, so don't skip the yolk if you want the full protein benefits from eating an egg.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Egg whites only contain about half of the egg protein, so don't skip the yolk if you want the full protein benefits from eating an egg.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup diced rainbow bell peppers
  • 1/2 cup diced onions
  • 1 cup low-sodium black beans, drained, rinsed
  • 1/2 cup tomatoes, diced
  • 1 cup baby spinach
  • 1/3 cup salsa
  • 6 large eggs, scrambled, cooked until firm
  • 4 whole wheat tortillas
  • 1/2 avocado, sliced
  • 12 slices cucumber
Directions
  1. Heat oil in nonstick skillet over medium-high heat; add peppers and onions, and cook 5 minutes, or until tender and lightly browned. Add beans, tomatoes and spinach, and cook 2 minutes, stirring occasionally, until beans are heated through. Remove from heat and mix in salsa.
  2. Assemble tortillas by adding eggs, bean/vegetable mixture, avocado and cucumber.
Nutritional Value
 Calories 472; Fat 16.42g; Protein 25.36g; Carbohydrate 55.84g; Fiber 10.87g; Cholesterol 288mg; Sodium 371mg; Calcium 443mg; Vitamin A 2092 IU; Vitamin C 31.65mg; Iron 4.04mg
  • Calories 472
  • Fat 16.42g
  • Protein 25.36g
  • Carbohydrate 55.84g
  • Fiber 10.87g
  • Cholesterol 288mg
  • Sodium 371mg
  • Calcium 443mg
  • Vitamin A 2092 IU
  • Vitamin C 31.65mg
  • Iron 4.04mg
 

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