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California Breakfast Burrito

by Livestrong_Recipes  |  Dec 22, 2014

California Breakfast Burrito
  1. PREP
  2. 20 m
  • COOK
  • 10 m
  • TOTAL
  • 30 m

Recipe courtesy of registered dietitian Jackie Newgent: http://jackienewgent.com/

INGREDIENTS

SERVES 4

  • 1/2 medium avocado
  • 1 tsp 100% Lime Juice
  • 1 pinch sea salt
  • 1 tbsp grapeseed oil
  • 6 oz Crimini Mushrooms
  • 1/2 tsp ground cumin
  • 1 1/2 cups Black Beans
  • 3/4 cup Pico de gallo
  • 4 Large Egg
  • 2 tbsp Cilantro
  • 4 Whole Wheat Tortillas
  • 3 oz Sharp Cheddar Shredded

DIRECTIONS

1 Stir together the avocado, lime juice, and pinch of salt in a small bowl until well combined; set aside.
2 Heat the oil in a large (eco-friendly) nonstick skillet over a medium-high heat. Add the mushrooms and cumin and sauté until cooked through, about 5 minutes. Add the black beans and pico de gallo and cook while stirring until the beans are heated through, about 1 minute. Adjust seasoning. Transfer to a medium bowl, cover to keep warm; set aside.
3 Spritz the skillet with cooking spray and place over medium-low heat. Whisk together the eggs and a pinch of salt in a medium bowl until well combined. Add the eggs to the skillet and gently scramble just until no longer runny, about 2 minutes. Stir in the cilantro.
4 Spread the avocado mixture onto each tortilla. Top with the scrambled eggs, bean mixture, and cheese; wrap.
5 {WITH POULTRY, FISH, OR MEAT} one serving: Prepare 1 oz of a ready-to-heat natural or organic Italian poultry sausage link according to package directions; dice. Sprinkle into one of the burritos along with the eggs.
6 {WITH POULTRY, FISH, OR MEAT} full recipe: Prepare 4 oz ready-to-heat natural or organic Italian poultry sausage link(s) according to package directions; dice. Stir into the eggs along with the cilantro in step 3.
7 Per serving {with poultry, fish, or meat}: 450 calories.
8 Photo courtesy of Jackie Newgent