By Dhanishya Vadlamudi
In a small bowl, scramble the whole egg and egg white together. Season with a pinch of salt and pepper to taste.
Heat the olive oil or cooking spray in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fully cooked and slightly fluffy. Remove from heat and set aside.
Warm the tortilla in a separate pan or in the microwave until it is soft and pliable.
Spread the scrambled egg mixture evenly in the center of the warmed tortilla.
Top the eggs with black beans, shredded cheddar, and salsa.
Garnish with a small amount of chopped cilantro.
Fold the sides of the tortilla over the filling, and then roll it up to form a burrito.
Optional: Return the burrito to the skillet and cook on both sides for 1-2 minutes or until the tortilla is golden and slightly crisp.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Mexican Burrito recipe is ready in 15 minutes and features whole egg, egg white, small whole-wheat tortilla and other delicious ingredients. Contains 320 calories total.
In a small bowl, scramble the whole egg and egg white together. Season with a pinch of salt and pepper to taste.
Heat the olive oil or cooking spray in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are fully cooked and slightly fluffy. Remove from heat and set aside.
Warm the tortilla in a separate pan or in the microwave until it is soft and pliable.
Spread the scrambled egg mixture evenly in the center of the warmed tortilla.
Top the eggs with black beans, shredded cheddar, and salsa.
Garnish with a small amount of chopped cilantro.
Fold the sides of the tortilla over the filling, and then roll it up to form a burrito.
Optional: Return the burrito to the skillet and cook on both sides for 1-2 minutes or until the tortilla is golden and slightly crisp.
Calories per Serving: 320
Your Rating:
