Black bean and spinach breakfast burritos

Egg and bacon American breakfast sandwich wrap with a glass of milk
A plate with two rolled tortillas filled with vegetables, accompanied by a glass of milk and a folded orange napkin on a wooden table.
Black bean and spinach breakfast burritos
Prep Time 2 minutes
Cook Time 10 minutes
Servings 4 servings
Serving Size 1 burrito

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Ingredients

Preparation

  1. In a small bowl, mash beans and chili powder with a fork. Set aside.
  2. Heat a large nonstick pan over medium heat. Add spinach and a teaspoon of water. Cover and wait a few minutes until spinach wilts. 
  3. Remove from pan. Add oil to the pan and pour in beaten eggs. Swirl around to coat the pan. Sprinkle cooked spinach over the egg. Use a spatula to push the eggs toward the center, cooking until eggs are set.
  4. Heat whole wheat tortillas in a separate pan or the microwave for 15 seconds. 
  5. Divide and spread the bean mixture over each tortilla. Add egg/spinach mixture and avocado slices along the center of the wrap. 
  6. Wrap by folding the top and bottom of the tortilla over the edges of the filling, then tucking one side of the tortilla over the filling and rolling. Serve seam side down.

Nutrition

(per serving)
  • 391 Calories
  • 16 g Total Fat
  • 3 g Saturated Fat
  • 283 mg Sodium
  • 164 mg Cholesterol
  • 48 g Total Carbs
  • 12 g Fiber
  • 3 g Sugars
  • 17 g Protein
  • 611 mg Potassium

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