TRY IT WITH
EGG AND BEAN BREAKFAST BURRITOS PREP TIME 10 MIN. – COOK TIME 5 MIN. – READY IN 15 MIN. – SERVINGS 4
4 large eggs 2 large egg whites
¼ cup shredded reduced-fat Cheddar cheese (optional) 1 tbsp olive oil
½ (6 oz) bag baby spinach, roughly chopped
½ cup fat-free vegetarian refried beans
4 (10 - inch) whole-wheat tortillas
½ ripe avocado, diced
½ cup chopped tomatoes 3 tbsp nonfat Greek yogurt (optional)
Hot sauce, to garnish (optional)
STEP 1 In a medium bowl, beat the eggs and egg whites together until smooth. Season with salt and pepper. Stir in the cheese, if using. In a 10-inch nonstick skillet, heat the oil on medium. Add the spinach and cook 1 min., until just wilted. Add eggs and cook 1–2 min., until just set. Remove from heat. STEP 2 Transfer the refried beans to a microwave-safe bowl and heat 30 sec.–1 min., until warm. Wrap the tortillas in a damp towel and microwave 30 sec., until pliable. Spread 2 tbsp refried beans down center of 1 tortilla. Top with a quarter of the eggs, avocado, and tomatoes. Dollop with the yogurt and garnish with hot sauce, if desired. STEP 3 Fold bottom of tortilla up toward center over filling. Fold sides in toward center and roll up to close. Wrap up into a burrito. Repeat with remaining tortillas and fillings. Serve immediately.
PER SERVING: 389 CALORIES, 18G FAT, 5G SATURATED FAT, 210MG CHOLESTEROL, 659MG SODIUM, 39G CARBOHYDRATE, 7G FIBER, 3G SUGAR, 20G PROTEIN 38
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