Breakfast
Breakfast Burrito with Eggs and Black Beans
2 servings · 20 minutes
436calories
34 gprotein
45 gcarbs
13 gfat
Per serving
Ingredients
For 2 servings
- 120 g whole wheat tortilla (2 pcs, approx. 25 cm)
- 2 eggs
- 150 g egg white (from 5 eggs, or canned)
- 100 g black beans canned, rinsed (half can)
- 30 g light mozzarella, grated
- 100 g tomato (1 pc) for salsa
- 30 g red onion (a smaller piece) for salsa
- 10 g lime juice (half pc)
- 60 g Greek yogurt, 0% (2 heaping tablespoons)
- 10 g hot sauce
- 3 g oil (a few drops)
- Salt, pepper, half teaspoon ground cumin, pinch smoked paprika, fresh cilantro or parsley
Instructions
- Salsa: chop the tomato and red onion into small cubes, and mix with the lime juice, a pinch of salt and the finely chopped herbs.
- Heat the beans in a small pot with the cumin, smoked paprika and 2 tablespoons of water, and mash with a fork until half pureed. This way it won't roll out of the tortilla.
- Warm the tortillas in a dry pan for 15–20 seconds on each side, and wrap them in a kitchen towel. They are flexible when warm, but will crack when folded cold.
- Beat the eggs with the egg whites, salt and pepper. In the same pan, with a few drops of oil, over medium-low heat, cook into soft scrambled eggs in 3–4 minutes, stirring slowly until no longer runny.
- Spread the beans in the middle of the tortillas, pile the scrambled eggs on top, sprinkle with the mozzarella and salsa, and add a spoonful of yogurt and a few drops of hot sauce.
- Fold in the two sides, then roll up tightly from the bottom. Place seam-side down in the hot pan, and cook for 1 minute on each side until it sticks together and lightly browns on the outside.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
