A healthy breakfast in 5 minutes is complicated? Think again! This muy rapido (super quick) breakfast burrito will have you out the door in no time and you’ll have time for a proper and healthy breakfast!
This breakfast burrito recipe can be made in about 5 minutes, or make a big batch on the weekend, freeze it, and microwave one for a fast breakfast on the go.
This breakfast burrito recipe is courtesy of Dawn Jackson Blatner, registered dietician and author of “The Flexitarian Diet” .
1 whole egg*
2 egg whites*
1/4 cup canned black beans, rinsed and drained
2 tablespoons canned chopped green chilis
2 tablespoons shredded cheddar cheese
1 small (6-inch) whole-grain tortilla
*Flex Swap – you can substitute 1 whole egg and 2 egg whites with a 1/2 cup crumbled firm tofu, sautéed with 1/8 teaspoon turmeric (for yellow color).
Mix eggs*, beans, chilies, and cheese together and then scramble mixture in pan sprayed with cooking spray over medium heat. Wrap in tortilla.
Servings per Recipe: 1
Amount per Serving
Total Fat: 11g
Saturated Fat: 5g
Total Carbohydrates: 33g
Dietary Fibre: 5g
*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***
If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story:Why not go meatless on Mondays?
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