Breakfast burritos can take your egg breakfasts to the next level and add energizing carbs and healthy fats — along with endless options for flavorful fixings. Just be mindful of portion sizes, and resist the urge to drown your burrito in melted cheese.
Pacheco loves this nutrient-dense breakfast burrito.
Breakfast Burrito With Black Beans and Salsa
Ingredients
Instructions
Prepare eggs, then spoon into the center of the tortilla. Top tortilla with remaining ingredients, fold the right and left side over the filling and fold the top and bottom over the left and right sides. Roll up the tortilla tightly, and enjoy.
Nutrition info Varies, depending on ingredients. We made ours with a Siete almond flour tortilla, 2 tbsp of shredded Mexican cheese, and 2 tbsp of Cholua Smoky Chipotle Salsa: 596 calories, 34g protein, 35g carbohydrates, 36g fat, 10g fiber.
To lower calories and fat, omit the shredded cheese. That’ll leave you with 482 calories and 26 g of fat.
Optional: “If you have extra time, you can cook some peppers and onions to add to it for a little more crunch and nutrition,” Pacheco says.
For another burrito option, try this Make-Ahead Veggie Breakfast Burrito, which has 501 calories and 27 g of protein per serving.
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