Southwestern Breakfast Burrito

Some foods-such as lean proteins, fruits, vegetables, and whole grains—take more work to eat so you burn more calories during digestion. Adding garlic, spices, peppers, and vinegar will keep your fat-burning furnace running after you’re done eating.

Southwestern Breakfast Burrito

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings 4

Ingredients

  

• 4 high-fiber whole grain sandwich wraps 10" diameter
• 4 egg whites
• 2 eggs
• 1 c no-salt-added canned black beans rinsed and drained
• ½ green bell pepper finely chopped
• ½ red bell pepper finely chopped
• ½ sm red onion finely chopped
• 2 Tbsp pickled jalapeño chile pepper rings chopped
• 1 c shredded reduced-fat Cheddar cheese
• 3 Tbsp jarred spicy salsa

Instructions

 

• 1. WRAP the sandwich wraps in aluminum foil and cook for 5 to 7 minutes in a toaster oven on medium or in an oven preheated to 350ºF.
• 2. PLACE the egg whites, eggs, and beans in a medium bowl and whisk until just combined.
• 3. HEAT a larger skillet over medium heat for 30 seconds. Coat with cooking spray. Add the egg mixture. Cook for 1 minute, or until the edges are no longer translucent, then stir with a spatula.
• 4. SPRINKLE the top of the eggs with the green and red bell peppers, onion, chile pepper rings, and cheese. Reduce the heat to low and cover. Cook for 1 minute longer, or until the eggs are cooked through and the cheese is melted.
• 5. SET out the sandwich wraps. Place a quarter of the mixture on each wrap, and divide the salsa among the wraps evenly. Fold in the 2 sides of each wrap to close. Wrap in aluminum foil or serve immediately.