Breakfast Burritos

Breakfast Burritos
Servings: 6 Prep 20 mins Cook 8 mins Microwave 1 min


  • 1 15 ounce can black beans, drained and rinsed
  • 1/3 cup jarred salsa
  • 1 1/2 cups baby spinach, roughly chopped
  • 3 large eggs plus 3 egg whites (see Note)
  • 2 scallions, trimmed and sliced
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 6 fajita-size (or slightly larger) whole-wheat tortillas
  • 3/4 cup shredded taco cheese blend

Make It

1. Combine beans and salsa in a small saucepan and cook, stirring occasionally, over medium-low heat until warm.

2. Meanwhile, coat a large nonstick skillet with nonstick cooking spray; set over medium heat. Add spinach and cook until wilted, 3 minutes. Whisk eggs, egg whites, scallions, cilantro, chili powder and salt in a bowl.

3. Once spinach is wilted, add egg mixture to skillet. Cook 3 minutes without stirring. Scramble and continue to cook and stir for 2 minutes until just set.

4. Cover tortillas with a damp paper towel and microwave 1 minute. Spread onto a cutting board. Sprinkle equal amount of cheese in center of each tortilla. Divide bean-salsa mixture among tortillas and top with egg mixture. Fold short ends over filling and then continue to roll, burrito-style. Serve immediately.


  • To lower cholesterol and fat levels, use 1 1/4 cups egg substitute in place of the eggs and egg whites.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 305, Fat, total (g): 11, chol. (mg): 154, sat. fat (g): 4, carb. (g): 36, fiber (g): 7, pro. (g): 17, sodium (mg): 761, Percent Daily Values are based on a 2,000 calorie diet.