Mexican Breakfast Burrito Easy Recipe

this article contain Mexican Breakfast Burrito Easy Recipe
Mexican Breakfast Burrito Easy Recipe
Mexican Breakfast Burrito


Entire recipe: 250 calories, 3.5g total fat (1.5g sat fat), 669mg sodium, 28g carbs, 5g fiber, 5.5g sugars, 26.5g protein You’ll Need: large microwave-safe mug, nonstick spray, microwave-safe plate Prep: 5
minutes • Cook: 5 minutes

Ingredients

  • ¼ cup chopped bell pepper
  • ¼ cup chopped onion
  • 2 tablespoons frozen sweet corn kernels
  • ½ cup (about 4 large) egg whites
  • Dash cayenne pepper
  • Dash garlic powder
  • 2 tablespoons shredded reduced-fat Mexican-blend cheese
  • 2 tablespoons canned black beans, drained and rinsed
  • 1 Clean & Hungry Whole-Wheat Tortilla (recipe and store-bought alternatives)
  • Optional topping: Clean & Hungry Salsa.

Method

  1. Spray a large microwave-safe mug with nonstick spray. Add bell pepper, onion, and corn. Microwave for 1 minute, or until pepper and onion have slightly softened and corn has thawed.
  2. Blot away excess moisture. Add egg whites, cayenne pepper, and garlic powder. Stir, and microwave for 1 minute.
  3. Mix in cheese and beans. Microwave for 1 more minute, or until set.
  4. Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm.
  5. Place egg scramble across the middle of the tortilla.
  6. Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom.
MAKES 1 SERVING

To make the egg scramble in a skillet …

  1. Bring a skillet sprayed with nonstick spray to medium heat. Add bell pepper, onion, and corn. Cook and stir until pepper and onion have slightly softened and corn has thawed, about 3 minutes.
  2. Add egg whites, cayenne pepper, and garlic powder. Cook and scramble until veggies are soft and egg whites are fully cooked, about 2 minutes.
  3. Add beans, and cook and stir until hot, about 1 minute.
  4. Remove from heat, and stir in cheese.


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