NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup black beans

0.5 medium whole wheat tortilla

1 oz low-fat cheddar cheese

2 tbsp non-fat Greek yogurt

0.25 cup red bell pepper

0.25 cup red onion

2 tbsp salsa

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

PREPARATION

• 1

  Finely dice the red bell pepper and red onion.

• 2

  Heat avocado oil in a non-stick skillet over medium heat and sauté the peppers and onions until softened, about 3-4 minutes.

• 3

  Rinse and drain the black beans, then add them to the skillet along with the cumin, sea salt, and black pepper, stirring for 2 minutes.

• 4

  In a small bowl, whisk together the whole eggs and egg whites until well combined.

• 5

  Pour the egg mixture into the skillet with the vegetables and beans, scrambling gently with a spatula until the eggs are just set and fluffy.

• 6

  Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.

• 7

  Spread the Greek yogurt down the center of the tortilla, then top with the egg and bean scramble.

• 8

  Sprinkle the shredded cheddar cheese over the hot filling so it begins to melt.

• 9

  Add the salsa on top, then fold in the sides and roll the tortilla tightly into a burrito.

• 10

  Optional: Place the rolled burrito back in the skillet for 30 seconds per side to create a golden, crispy exterior.